Custardy, but easier than Aunt Dee’s. Still good.
3 C. rhubarb
1 C. sugar
2 eggs, beaten
3 rounded spoonfuls flour
TOPPING:
1 scant C. brown sugar
3/4 C. flour
4 T. shortening
Combine rhubarb mixture in pan. Spread topping over. Bake in small pan at 350º for 45 minutes.
NOTE: Double recipe for 9×13″ pan.