1 1/2 c. sugar
3 tbsp. flour
2 tbsp. tapioca
1/4 tsp. salt
4 c. rhubarb

Blend all together and let stand until pastry is made. Bake in oven at 450 degrees for 12 minutes. Reduce heat to 350 degrees for 40 minutes.

PIE CRUST:

2 1/4 c. flour
1 1/2 c. shortening
1 egg
1 tbsp. vinegar
5 tbsp. water
1 tbsp. salt
1 tbsp. sugar

Beat egg, water and vinegar and sprinkle over crumbs. Makes one 8 or 10 inch pie crust. If to soft to roll chill in refrigerator for a few minutes. Will keep rolled in wax paper for 2 weeks in refrigerator.