Use a large pie dish with crust; brush with egg white and prick well with a fork. In a large bowl, mix together: 1 1/2 c. sugar 2 tbsp. flour 2 tbsp. cooking oil 2 tsp. vanilla 3 1/2 to 4 c. chopped rhubarb

Pour in the filling and cover it with top crust. Cut steam vents. Bake at 450 degrees for 10 minutes, then at 350 degrees for an additional 40 minutes or until the pie is done.