By Judy Helgeland, Mequon, WI
1/2 C shortening
1/4 C sugar
1 egg yolk
1-1/4 C flour
Mix shortening and sugar together. Add egg yolk and mix. Pat dough into bottom and up the sides of a 10″ x 14″ pan.
Cook 4 cups diced rhubarb in 1/4 cup water until tender. Spread rhubarb in the crust and sprinkle with 2 – 4 Tbsp sugar.
2 eggs plus 1 egg white, beaten
3/4 C sugar
1/2 C milk
Mix all ingredients and pour over rhubarb. Bake in 350 degree oven for about 45 minutes or until custard is firm. Serves 10 – 12.
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