CRUST:

1 c. shortening
1/2 c. sugar
1 egg, well beaten
2 1/2 c. flour
2 tbsp. milk

FILLING:

5 c. rhubarb, cut up
4 eggs
1 1/2 c. sugar
3/4 c. milk or cream

Mix crust ingredients as for pie crust. Pat into cookie sheet with 1 1/2 inch edge (form crust up sides). Cover with rhubarb. Beat eggs, add milk or cream and sugar to eggs and pour over rhubarb. Bake at 350 degrees for 40 minutes.