INGREDIENTS
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FOR THE CRUST:
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1 3/4 cups flour
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1 tsp. salt
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10 Tbsp. cold butter, cut into pieces
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2 Tbsp. vegetable shortening
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FOR THE FILLING:
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1 lb. rhubarb stalks, cut into 1" pieces
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1 1/4–1 1/2 cups sugar
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4 Tbsp. flour
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1/4 tsp. salt