CRUST:

1/2 c. butter
1/2 c. sugar
1 egg yolk
1 tbsp. milk
1 1/4 c. flour

Cream butter and sugar, add egg yolk and mix well. Stir in flour, add milk, blending well. Pat dough in pan (6 x 10 x 2), building up the sides.

FILLING:

3 c. cut up rhubarb
3/4 c. sugar
2 eggs
1 egg white
1 c. milk
Pinch of salt

Combine eggs and egg white, beat well. Stir in sugar, salt, and milk. Mix. Put rhubarb into lined pan. Add custard. Bake at 350 degrees for 45 minutes or until custard is thick.