CRUST:
2 cups all-purpose flour
1 teaspoon salt
1-1/4 cups vegetable shortening
2/3 cup ice-cold water

FILLING:
4 cups fresh rhubarb, cut into 1/2-inch-thick pieces
1-1/2 cups sugar
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 eggs
2 egg yolks
3 tablespoons half-and-half
1 teaspoon vanilla

Heat oven to 350.

In large bowl, combine flour, salt and shortening; toss until mixture crumbles. Add water. Combine dough just enough to hold together. Refrigerate 30 mins.

Divide chilled dough into 2 portions, one slightly larger than the other. Roll larger one on floured surface into 12-inch circle. Press rolled dough gently into bottom and up sides of 9-inch pie plate. Place another 9-inch pie plate on top, sandwiching crust between pie plates; trim excess dough from edges. Place plates in oven; bake 15 to 18 mins or until light golden brown.

Roll our second portion of the dough. Cut into 10-inch strips.

In large bowl, combine 1-1/2 cups sugar, 1/2 cup brown sugar and flour. In another large bowl, combine eggs, egg yolks, half-and-half and vanilla. Combine sugar and egg mixtures; whisk until smooth.

Remove cooked pie crust from oven. Pour rhubarb pieces into crust.

Pour sugar mixture evenly over rhubarb pieces. Arrange 5 of the dough strips across the pie in one direction. Weave in a second set of strips. Fold bottom layer of crust over top of lattice edges. Crimp. Bake 45 mins or until crust is golden brown and toothpick inserted near center comes out clean. Cool on wire rack.