I use the top of my Wear-Ever roaster as the pan but a big cake pan is what you need.
Crust: 2 cups flour, two-thirds cup powdered sugar, 1 cup butter. Mix well and press in bottom and up edges of pan. Bake for 15 minutes at 350 degrees
5 to 6 cups of rhubarb mixed with 2 cups sugar. Let sit.
Mix together: 5 beaten eggs, one-half cup flour, and one half teaspoon salt. Mix into rhubarb mixture.
Pour into crust and bake at 350 degrees for 30 minutes.
Top with Cool Whip or whipped cream, if desired.