4 c. flour
1 tsp. baking powder
1 tbsp. sugar
2 c. Crisco (lard)
1 tsp. salt
1 beaten egg
1/2 c. water
1 tbsp. vinegar

FILLING INGREDIENTS:

4 to 6 c. rhubarb
4 tbsp. flour
2 c. sugar
3 eggs

FILLING: Mix beaten eggs, flour and sugar together. Pour over rhubarb. Can let set while making pie crust.

CRUST: Chop with hand blender the flour, baking powder, sugar, shortening and salt. In the meantime, mix together the beaten egg, water and vinegar. Add to flour mixture and mix with hand blender. Mixture will be gooey. Can cool. Use half of mixture for bottom crust, rolling out small pieces of dough at a time. Can pat flour on dough for easier handling. Place rolled out pieces onto jelly roll pan and pinch together so there are no leaks in dough.

Pour filling on top of unbaked bottom crust. Top mixture with rolled out top crust pieces. Pinch top and bottom layers together, cutting off excess dough on edges of pan. Bake at 350 degrees for 45 minutes to 1 hour. Cool a few minutes, then drizzle powdered sugar frosting over the top. (This also helps cover up pinched dough marks on top crust.) After it has cooled, cut into bars. Delicious and very easy to eat. Freezes well.