CRUST:

1 c. flour
1 tsp. baking powder
2 tbsp. butter
1/4 tsp. salt
2 eggs
2 tbsp. milk

TOPPING:

3 c. finely cut rhubarb
1 pkg. cherry Jello
1 c. sugar
1/2 c. flour
1/3 c. butter

Mix as pie crust. Beat eggs and milk together and add to dry ingredients. Pat dough into buttered 9"x13" pan.

Top with 3 cups finely cut rhubarb. Spread 1 small package Jello, 1 cup sugar, 1/2 cup flour and dot with 1/3 cup butter. Bake 40 to 50 minutes at 350 degrees.