2 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 c. sugar
1/4 c. butter
1 egg, beaten
3/4 c. milk
1 tsp. vanilla
4 c. rhubarb, diced
1 (3 oz.) pkg. raspberry gelatin

Mix together first four ingredients, then cut in the butter. Beat egg in measuring cup, then fill cup with milk to equal one full cup. Add vanilla to liquid, then mix into dry ingredients. Spread in greased 11 x 9 x 2 inch pan. Spread diced rhubarb over top, then sprinkle with dry gelatin topping. Mix together until coarse: 6 tbsp. flour 6 tbsp. butter

Sprinkle over top of the gelatin topping, then bake in 375 degree oven for 40 minutes. Serve with Cool Whip.