Preheat oven to 350F.
Spray 9x13 pan with cooking spray.
Crust
Blend flour and sugar, cut in butter with a fork or pastry blender. Press crust into baking pan.
Bake for 10 to 12 minutes or until lightly browned.
Prepare filling while crust is baking.
In a large mixing bowl, blend sugar and flour, add eggs, vanilla and rhubarb and blend well.
Pour mixture over partially baked crust and return to oven for additional 30 to 35 minutes.
Refrigerate leftovers.
Serving
Suggestions
Serve warm or cold, with a dollop of whipped cream.
Originally Submitted
5/13/2010
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