Rhubarb Berry Pie bars
3-3/4 c. flour
1.5 tsp. salt
1.5 c. shortening
2 egg yolks + enough milk to make 1 c.
(Save egg white)
Cut in shortening into flour and salt mixture. Add egg and milk mixture.
Divide in half. Roll out in the bottom of a large jelly roll pan and up sides.
6 c. thinly sliced rhubarb
2 c. mixed berries or strawberries
1 c. sugar
1/2. c. flour
Mix well. Pour on top of crust in Jelly roll pan.
Roll remaining pastry out thinly. It will not cover the top completely, but spread out pieces of pie dough evenly over the top of the pan. (You may have to adjust the amount of milk and egg. This pie crust is a bit hard to handle, but comes out nice and flaky) Use a pastry brush, and brush egg white over crust and then sprinkle with sugar. Bake at 400 degrees until crust is evenly browned and fruit is bubbly.
This is a great way to use rhubarb! I made this on the weekend for my sister’s baby shower.