As the rhubarb in my garden continues to flourish (despite the fact that it is only mid-March), I was reminded that I still have a bit of rhubarb frozen in my freezer from last spring.  Last night I decided to make my all-time favorite rhubarb dish with some of last spring’s left overs.

This is an old recipe of my mom’s.  I believe it is adapted from a recipe taken from a church cookbook of some kind, and it is just the most yummy dish imaginable!

Rhubarb Squares

2 cups flour

1 cup butter (softened)

1/2 cup sugar

Blend well and press into an ungreased 9 X13 pan.  Bake at 350 degrees for about 15 minutes.

While that is baking, mix

2 eggs (beaten)

1 1/2 cups sugar

1/2 cup flour

1/2 salt

3-4 cups chopped rhubarb (depending on your love of rhubarb)

Once the crust is done baking, spoon this mixture on to the crust.  Bake for another 35 -40 minutes.

I hope you enjoy this delicious early spring treat!