Bernice’s Really Good Rhubarb Dessert

This recipe makes a small 9x9 pan.
Butter the pan.

For the crust, mix together:
1 cup flour
5 tablespoons powdered sugar
1/2 cup butter (melted)
     cover bottom of pan and bake @ 350 degrees for 15 minutes

For the topping, mix together:
2 eggs, beaten
2 or more cups chopped rhubarb
        (optional - add some peeled, sliced apple)
 1/2 teaspoon vanilla
In a separate bowl mix:
1 and 1/2 cup sugar
1/4 teaspoon salt
1/4 cup flour
3/4 teaspoon baking powder
1/2 cup chopped nuts ( walnuts, pecans...)
      (optional - add a dash of nutmeg)
Mix dry ingredients into egg, rhubarb, vanilla
        and pour on top of the crust.
Return to oven and bake @ 350 degrees for 40 minutes until the
top is brown and the egg/rhubarb mixture is set. Cool on rack.
Serve with ice cream, whipped cream or yoghurt.

Recipe originally  from Bernice Donovan - Ames, Iowa