Crust:
2 C. flour
4 T. powdered sugar
1 C. butter
Cream ingredients together. Press into a greased 9 x 13 pan. Bake for 15 minutes at 350 degrees. Let crust cool.
Filling:
4 eggs, beaten
1 1/2 – 2 C. sugar
3/4 C. flour
1 t. salt
1 thawed (8oz.) sliced strawberries in syrup
7 C. of diced rhubarb
Mix the first 4 ingredients until smooth. Stir in strawberries and rhubarb. Pour over the cooled crust and bake for 45 -60 minutes until set.