3 1/2 c. rhubarb
1 1/2 c. sugar
2 tbsp. tapioca
3 eggs
1/2 c. evaporated milk
1 tsp. vanilla

PIE CRUST:

2 c. flour
1 tsp. salt
2/3 c. shortening
1 egg
2 tbsp. vinegar
4 tbsp. milk

Mix rhubarb, sugar and tapioca. Beat eggs; add vanilla and milk. Mix together and put in pie shell.

Sift flour and salt. Cut in shortening with fork. Blend egg, vinegar and milk; add to flour. Roll out. Put in pie shell. Bake 40 to 50 minutes at 425 degrees.