Crust:

1 ½ cups all-purpose wheat flour

2 teaspoons sugar

1 teaspoon salt

½ cup vegetable oil

2 tablespoons milk

Sift dry ingredients into pie pan.  Whip oil and milk together and combine with flour mixture.  Pat around pie pan with your fingers.

Filling:

4 cups rhubarb or other soft fruit such as cherries or peaches

1 cup sugar (actually I never use more than 2/3 cup, no matter how tart the rhubarb)

3 tablespoons flour (I use 5/6 to make it a bit crusty on top)

2 beaten eggs

Cut up rhubarb and arrange in shell.  Blend dry ingredients, add eggs, and stir into a paste.  Pour over rhubarb and bake 20 minutes at 450˚, then reduce heat to 350˚ and bake 20 minutes longer or until custard is set.

Victoria’s Variations:

Mini pies and a full size, full stem version. Gorgeous!