Rhubarb Bars – needlery!



	Rhubarb Bars First layer: crumble together one-half cup (one stick) softened butter One and one-third cups flour Two tablespoons sugar Spread half of this crumb mixture in an 8” x 8” square cake pan and lightly pat it in place. Bake 10 minutes at 350 degrees. Second layer: 3 slightly beaten eggs One and one-fourth cups sugar 3 tablespoons white flour One and one-half teaspoons salt Three-fourths cup canned evaporated milk (not sweetened condensed) Mix all together and add 3 cups finely cut rhubarb. Pour over baked crust. Bake 25 minutes in 350 degree oven. Then sprinkle the rest of the crumbs over the top and bake 25 minutes longer or until firm. Serve with whipped cream or ice cream……yum yum!