1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup butter or margarine

FILLING

1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups finely chopped fresh or frozen rhubarb

In a bowl, combine the flour and confectioners' sugar; cut in butter 
until mixture resembles coarse crumbs. Press into the bottom of a 
greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350° for 12 
minutes. For filling, combine the first four ingredients in a bowl. 
Stir in rhubarb; pour over warm crust. Bake at 350° for 35-40 minutes 
or until wooden pick inserted near the center comes out clean. Cool 
on wire rack. Serve warm if desired. Store in the refrigerator. 
Makes 16 servings.