Instructions: In a food processor, combine butter and sugar and process until softened.

Add flour, cocoa, vanilla and salt and process until mixture forms a ball.

Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate.

Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly.

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