CRUST:

1 c. flour
Little salt
1/3 c. shortening
1/4 c. sugar

FILLING:

6 egg yolks
2 1/2 c. sugar
2 tbsp. flour
2 c. fruit (rhubarb is good)
1 c. evaporated milk

Mix crust until crumbly. Pat into 9"x13" pan. Bake until golden brown, 325 degrees for 10 to 15 minutes.

Beat egg and rest of filling. Put over crust. Bake 45 minutes at 325 degrees. Beat until stiff, 6 egg whites, 3/4 cup sugar, 2 tablespoons water. Put over hot pudding and bake 30 minutes at 300 degrees.