1 1/4 c. flour
Dash of salt
Dash of brown sugar
1/3 c. shortening
2 tbsp. half and half
2 tbsp. cold water
1 egg white

FILLING:

4 c. sliced rhubarb
1 c. brown sugar
2 tsp. ground cinnamon
3 tbsp. cornstarch

In a large bowl, combine flour, salt, and brown sugar. With 2 knives or pastry blender, cut shortening into flour mixture until coarse crumbs form. Add half and half and water. Toss with a fork or spatula. Form to a dough. Let dough rest in cool place 30 minutes.

In meantime, prepare filling. Peel rhubarb if tough. Slice. Combine brown sugar, cinnamon and cornstarch. Roll out pastry to fit a 9 inch pie plate. Line the plate with dough, flute the edges. Brush with egg white. Prebake crust at 400 degrees for about 5 minutes.

Let cool slightly. Turn rhubarb into prebaked pie shell. Sprinkle with sugar cornstarch mixture. Bake at 375 degrees until rhubarb is almost soft, 25 to 30 minutes. To prevent edges from overbrowning, cover with foil. Remove foil. Bake pie for another 10 to 15 minutes or until filling sets. Serve with dollops of whipped cream or with vanilla ice cream.