3 c. flour (can use up to half whole wheat or whole grain)
1 c. shortening
enough milk to make a soft dough
1/2-1 c. sugar
1/3 c. flour
4 c. chopped rhubarb (drained if frozen)
Dough: Mix dough as for pie crust and fit half of it into a small cookie sheet or biscuit pan.
Filling: Pour the filling into the crust. Cover with the remaining dough. Brush the top with a little of the beaten egg (save just a little or use an extra egg) and sprinkle with sugar. Bake at 350*F for 45 minutes. Freezes well.
Submitted by: lauriek on October 9, 2010