RHUBARB BARS (this is a very large recipe, but easy to cut in half)
Crust: Preheat oven to 350 degrees.
Put together flour, confectioners sugar and butter until it resembles coarse corn meal as in pie crust. Press crust into cookie sheets with sides. Beat egg whites and brush over crust to glaze. Bake 15 – 20 minutes until golden, while you prepare the topping.
Topping: Mix together sugar, flour and salt. Beat in the eggs. Add rhubarb and pour into baked crust. Return to oven and bake 40 – 50 minutes.
Crust: 8 Cups flour
1 ½ Cups confectioners sugar
4 Cups (2 lbs.) butter
2 Egg whites
Topping: 6 Cups granulated sugar
1 ¼ Cups flour
2 Tsp. salt
8 Eggs
16 Cups rhubarb, cut into ¼” slices