This wonderful summer pie begins with a biscuit-like crust pressed into a 9-inch pie tin. Then lots of diced rhubarb are spooned in and sprinkled with strawberry gelatin mix. A cinnamon and butter streusel is spooned on top, and then this luscious pie is
INGREDIENTS (for 8 servings):
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 egg, beaten
- 2 tablespoons milk
- 3 cups chopped rhubarb
- 1 (3 ounce) package strawberry flavored gelatin
- 1/2 cup all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.