INGREDIENTS and PROCEDURE
Combine: 1/2 cup flour
1/3 cup powdered sugar
1/3 cup butter
Pat into a 9″ square buttered pan. Bake for 15 minutes at 350deg F (170deg C) or until slightly golden.
In the meantime: Beat two large eggs gradually adding 3/4 cup sugar. Continue beating until very fluffy.
-Combine 1/2 cup flour and 3/4 tsp. baking powder and mix into the egg mixture. —Fold in one cup (up to 2 cups) chopped rhubarb.
-Pour over the baked crust and sprinkle over the topping (recipe below), continue baking for another 35 minutes.
CRUNCHY TOPPING
Rub together until crumbly:
1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
3 tbsp. butter
2 tbsp. chopped walnuts
1/2 tsp. cinnamon
TIP: It’s a good idea to line the pan with wax paper so the rhubarb crunch can be lifted out for easier cutting.