2 C. flour
1 C. vegetable shortening
1/2 tsp salt
1 egg yolk in cup and fill with skim milk to make ĺ cup
5 C. Rhubarb
2 C. Splenda granular
3 Tbsp. flour
1 tsp. cinnamon
3 Tbsp. unsalted butter (this goes on top crust)
Roll half crust and put in bottom of 12 x 17 jelly roll pan. Sprinkle with 1 Tbsp. flour, 1 Tbsp. Splenda granular, and 1 cup crushed cornflakes. Cover with mixed filling. Put on the top crust, dot with butter, prick with fork. Spread slightly beaten egg white on top. Bake at 400 degrees for 10 minutes and then at 375 degrees for 30 minutes. While hot, glaze with powdered sugar. (I donít do this)
Cut into 35 pieces = 3 pts. Per serving.
P.S. I add 2 cups of fresh strawberries when in season to this recipe. Really tastes great.
cblessum on 7/31/2007