I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie. I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla ice cream.
Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
Arrange the rhubarb in the unbaked pie crust.
Sprinkle the strawberry gelatin powder over the rhubarb.
In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
Sprinkle the crumb mixture over the top of the pie.
Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
I refrigerate leftovers (uncovered) in the fridge.
*Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.