4 c. rhubarb
2 c. sugar
4 tbsp. flour
2 eggs

CRUST:

1 c. flour
1/2 c. lard
1/4 c. water
1/4 tsp. salt

Thoroughly scrub the rhubarb stalks and cut into 1/4 inch lengths. Blend sugar, flour and slightly beaten eggs and mix with the rhubarb. Set aside for juices to form while you make the crust.

CRUST: Work the lard into the flour. When fine granules have been formed, sprinkle with water and stir gently until the mixture forms a ball. Knead half of the dough into a smooth ball. Roll out the dough 1/8 inch thick and large enough to extend beyond the edge of a 9-inch pan. Roll the top crust after placing the first crust in pie pan.

Grease the lower crust lightly with butter or lard to prevent sogginess and pour in rhubarb mix. Dampen edge of lower crust, put top crust in place and trim to 1/2 inch larger than lower crust. Flute the 2 crusts together with fingers. Bake for 10 minutes at 450 degrees, then for 35-40 minutes at 375 degrees.