Rhubarb Crumb Squares

• 1 12 cups all-purpose flour
• 12 cup packed brown sugar
• 12 cup chopped pecans
• 1 teaspoon cinnamon
• 14 teaspoon salt
• 12 cup softened butter
• 4 cups chopped rhubarb (fresh or frozen, about 1 lb.)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated orange rind
• pecan halves (optional)

1. BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
2. With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
3. Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
4. RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
5. Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
6. Let cool.
7. Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
8. Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
9. Let cool in pan before cutting into squares; top each square with a pecan half.
10. (Squares can be frozen, well wrapped, for up to 2 months).

flour, brown sugar, pecans, cinnamon, salt, butter, rhubarb, sugar, cornstarch, orange rind, pecan

Taken from www.food.com/recipe/rhubarb-crumb-squares-77336 (may not work)