1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
1 egg yolk (reserve white)
3 tbsp. water

FILLING:

2 eggs
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 tbsp. soft butter
2 c. fresh rhubarb, cut in 1/2 inch pieces

Crust: Sift together flour and salt. Cut in shortening until particles are fine. Blend together egg yolk and water. Sprinkle over mixture until dough is moist and holds together. Divide into 2 portions, one twice as large as the other. Form into balls, flatten to about 1/2 inch. Smooth at ledges. Roll out largest to fit pie pan.

Filling: Beat eggs until light and fluffy. Gradually add sugar, flour and salt and beat until very thick. Add softened butter. Add rhubarb. Pour into bottom crust.

Top Crust: Roll out remaining dough and cut into 10 strips, 1/2 inch wide. Crisscross over top of pie, seal edges of pie and flute edge. Brush strips with beaten reserved egg white.

Bake at 375 degrees for 15 minutes then at 325 degrees for 30 minutes.

Note: For frozen rhubarb, use 1 (1 pound) package, thaw just enough to cut into 1/2 inch pieces and reduce sugar to 3/4 cup.