CRUST:

1 1/4 cups all-purpose flour
1/4 tsp. salt
1 tbsp. sugar
1 tsp. baking powder
1/2 cup (1 stick) butter
1 egg
1 tbsp. milk

Cut butter into dry ingredients. Add egg, milk and mix well. Press into greased 9x13-inch pan.

FILLING:

1 cup sugar
3 tbsp. cornstarch
1 cup water
red food coloring
6-8 cups rhubarb, cut up

Simmer first 4 ingredients until thick and then let it cool. Add cut up rhubarb to cooled cornstarch mixture.

STREUSEL TOPPING:

1 cup (2 sticks) butter
1 cup sugar
2 cups all-purpose flour

Mix together with pastry blender. Add just a sprinkle of water to help form clumps.

Pour rhubarb mixture into the crust. Put topping over rhubarb. Bake at 350°F for 45 minutes.

Submitted by: Mitzi Thurow