Streusel Rhubarb Dessert

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
Filling:
1-1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb
Topping:
3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9 in. square baking dish. Bake at 350 fro 15-18 minutes or until brown around the edges.
Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in rhubarb. Pour over crust.
For topping, combine flour, sugar and cinnamon in a small bowl; cut in the butter until crumbly. Sprinkle over the filling. Bake at 350 for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander but do not press liquid out.