2 c. sifted flour
1 1/4 tsp. salt
2 tsp. sugar
2/3 c. salad oil
3 tbsp. milk
3 c. cut up rhubarb

Sift together flour, salt and sugar into a bowl. Combine salad oil and milk, whip with a fork. Pour over dry ingredients and mix well. Set aside 1/3 of mix for topping. Press remainder 2/3 into pie plate to form crust (on bottom), then fill with cut up rhubarb.

FILLING:

1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. cinnamon
1 tbsp. butter
2 eggs

Mix dry ingredients, cut in butter as for pastry. Add eggs and mix. Pour over rhubarb. Crumble remaining crust mixture over top and bake 15 minutes at 400 degrees, then 350 degrees for 45 minutes.