CRUST:

1 1/2 c. flour
1/2 c. butter
5 tbsp. powdered sugar

Mix and press into 9"x13" pan. Bake at 350 degrees for 10 to 12 minutes.

RHUBARB MIXTURE:

Cook 8 cups rhubarb and 3 cups sugar. Thicken with cornstarch. Cool and pour over crust.

PUDDING MIXTURE:

Mix 2 packages instant vanilla pudding using 1 1/3 cups milk for each package. Pour over rhubarb mixture.

Spread Cool Whip over pudding mixture. Refrigerate overnight before serving.