3-4 c. rhubarb
4 eggs
2 1/2 c. sugar
1/4 c. flour
2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. shortening

In 9"x13" cake pan line bottom with rhubarb. In bowl combine beaten eggs, 2 1/2 cups sugar and 1/4 cup flour. Pour over rhubarb. Top with crumb crust: 2 cups flour, 1/2 cup sugar, 1/2 cup brown sugar and shortening with a pinch of salt, mixed well. Bake at 375 degrees for 45 minutes.