Rhubarb Cookie Bar

Kriss Fowler

CRUST:
1 c. flour
5 T. powdered sugar
1 stick oleo

FILLING:
2 eggs, beaten
1 ¼ c. sugar
¼ c. flour
¾ tsp. salt
2 c. rhubarb, cut fine

Crust: Mix and press into baking dish. Bake 15 minutes at 350° in a 9×9-inch baking dish or a small oblong pan.

Filling: Pour over baked crust and bake 30 minutes at 350°, or until crust is golden brown.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.