I love this square as it is easy to make. It rarely makes it to the freezer. It travels well hence the name.
I have tweeked it to suit my pan and taste.
11/2 cup flour
1/2 cup icing sugar
3/4 cup butter or margerine
In a bowl combine flour and icing sugar. Cut in butter until mixture resembles course crumbs.
Press into bottom of greased 9X13 pan. Bake at 350F for 12 minutes.
While that is baking use same bowl and make filling
FILLING:
1 1/2 cups sugar
1/3 cup flour
3 eggs
4 cups finely chopped fresh or frozen rhubarb
Mix sugar and flour. Add eggs and vanilla and beat well with spoon.
Add rhubarb.
Pour evenly over hot crust.
Bake at 35oF for 35-40 minutes or till toothpick comes out clean.
Cool. Store in fridge.
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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