1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter
2 tbsp. milk
1 egg, beaten
3 c. raw rhubarb
1 (3 oz.) pkg. raspberry Jello
1/2 c. flour
3/4 c. sugar
1/2 tsp. cinnamon
1/4 c. melted butter

Sift dry ingredients, cut in butter, add egg and milk. Press into greased pie plate. Arrange rhubarb in pie shell and sprinkle with Jello. Combine remaining ingredients and sprinkle over rhubarb. Bake at 350 degrees for 50 minutes.