Ingredients
BASE
1 1/2 c flour
1/2 c brown sugar
1/2 c chopped pecans
1 tsp cinnamon
1/4 tsp salt
1/2 c softened butter
RHUBARB FILLING
4 cups chopped rhubarb fresh or frozen
1 cup sugar
2 Tbs cornstarch
1 tsp grated orange rind
Preparation
BASE Stir together flour, sugar,pecans, cinnamon and salt. With a pastry cutter cut butter into flour mixture. Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8" pan.
RHUBARB FILLING Stir together rhubarb, sugar, cornstarch and orange rind. Cook, stirring constantly 5 min for fresh rhubarb, 15 min for frozen, until thickened. Let cool. Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture. Bake in 350F (180C) oven 35-40 min. until golden brown. Let cool in pan before cutting into squares. Can be frozen, well wrapped.
