1/2 c. lard
1 1/2 c. flour
1/3 c. water (I use less)
Pinch salt and baking powder

Mix with hands lard, flour, salt and baking powder. Add water a little at a time. Enough for 2 crusts. Roll out and line bottoms of 2 pie plates.

FILLING:

SMALL TINS:

2 c. rhubarb, diced
2 eggs
1 c. sugar
1/8 tsp. salt
2 tbsp. flour

LARGE TINS (9 inch Pyrex) :

3 c. rhubarb, diced
3 eggs
1 1/2 c. sugar
1/8 tsp. salt
3 tbsp. flour

Beat eggs, sugar, salt and flour until light and fluffy. Fold in rhubarb. Sprinkle top with sugar and cinnamon. This forms its own crust while baking. Enough for one pie. Bake at 350 degrees for a good hour.