1 c. shortening
1/2 c. sugar
2 eggs, separated
2 1/2 c. flour
2 tbsp. milk

FILLING:

4 eggs
1 1/2 c. sugar
Dash of salt
2 c. milk
6 c. rhubarb, cut up

Cream shortening and sugar. Add egg yolks; mix well. Stir in flour and milk; blend well. Pat dough in 9 x 13 inch pan, building up the dough on the sides. Combine egg white left from crust mixture with filling egg yolks; beat well. Stir in filling sugar, salt, and milk. Place rhubarb in dough-lined pan. Add custard mixture. Bake at 350 degrees for one hour and 15 minutes.