2 c. flour
1 tsp. salt
2/3 c. shortening
4-6 tbsp. ice water

Sift flour and salt. Cut in shortening. Add enough water to hold pastry together. Chill for 1 hour.

FILLING:

2 tbsp. flour
1 c. sugar
2 eggs
3 c. rhubarb, cut in 1/2" pieces
1 tbsp. minute tapioca
1/8 tsp. salt

Sprinkle tapioca over bottom crust. Combine sugar, flour and salt. Add slightly beaten eggs. Add rhubarb. Fill crust with rhubarb mixture. Cover with perforated top crust. Seal edges. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees for 30 minutes.