2 c. flour
1 c. butter
3 tbsp. sugar

Bake at 350 degrees for 15-20 minutes. Cool.

FIRST FILLING:

7 c. rhubarb, diced
1 c. water
2 c. sugar
6 tbsp. cornstarch

Cook together until thick. Cool. Pour over cooled crust. Add a layer of Cool Whip.

SECOND FILLING:

Prepare 1 package of instant vanilla pudding, using only 1 3/4 cups milk. Put on top of Cool Whip layer. Add another layer of Cool Whip over pudding. (Use about 12 ounce container of Cool Whip.)