Crust:

1/2 cup butter

1/4 cup sugar

1 egg yolk

Cream with spoon. Add 1 1/4 cups flour and 1 teaspoon salt. 


Mix with pie blender. Pat into a 9-by-13 pan. Fill lined pan with rhubarb cut in 1/2-inch pieces and pour the following custard over the top.

1 egg white from crust plus 3 eggs

2 cups sugar 

1 cup light cream 


Beat eggs well, add remaining ingredients and mix well. Bake at 350 degrees for 45 minutes or until set.