This recipe comes from Susan Barnhill, a family member of Inkeepers Bonnie and Brian!

Susan’s Rhubarb Pie

Crust:

1 cup sifted flour
1 tsp baking powder
½ tsp salt
2 tbsp butter
1 egg, beaten
2 tbsp milk

Filling:

5 cups diced raw rhubarb
1 (3 oz.) package strawberry flavored gelatin
⅓ cup corn starch

Topping:

½ cup sifted flour
1 cup sugar
½ tsp cinnamon
¼ melted butter

Sift together one cup flour, baking powder and salt. Cut in butter. Add egg and milk and mix. Press into a greased 10 inch pie plate.

Arrange rhubarb in pie shell. Sprinkle on gelatin and corn starch.

Combine remaining ingredients and sprinkle on top of pie.

Bake 350 degrees for 45-50 minutes or until rhubarb is tender.