Crust
- 1 c. flour
- 5 T. pwd. sugar
- 1 stick softened margarine
Topping
- 2 beaten eggs
- 1¼ c. sugar
- ¼ c. flour
- pinch of salt
- 2 c. chopped rhubarb
Method
Crust: Blend flour, pwd. sugar, & margarine like pastry. Press into 8×8 or 9×9" pan. Bake 15–20 min. at 350°.
Topping: Mix eggs, sugar, flour, & salt. Add rhubarb. Pour over crust. Bake 45 min. or till set at 350°.
You can double recipe & bake in 9×13" pan.
Notes
Two-sided card, clean blue ballpoint, complete in every respect — both bakes carry a temperature and a time, the pan sizes are given, and the writer added the doubling instruction unprompted. One of the few cards in the box that needs nothing.
The bottom line ("you can double recipe & bake in 9×13" pan") sits on the scan's lower edge and loses the first character or two, but the sentence is unambiguous.
"Like pastry" is the only technique note and it is the important one — the crust is cut, not creamed.
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