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2 Tbsp. butter
1 1/2 c. sugar
3 Tbsp. flour
2 well beaten eggs
3 c. rhubarb

Salad Oil Pie Crust:
1 1/3 c. sifted flour
1/2 tsp. salt
1/3 c. salad oil
2 Tbsp. ice water

Filling: Blend butter, sugar and flour; add eggs. Beat
until smooth. Place rhubarb on pie crust and pour mixture over
Salad Oil Pie Crust: Mix pie crust ingredients together
to form a soft ball. Pat into shape in a 9-inch pie plate.
Bake at 350 degrees for 40 minutes.

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