6 c. diced rhubarb, fresh or frozen
1/2 c. butter
2 1/2 tsp. baking powder
1 egg, slightly beaten
2 c. sifted flour
1/2 c. brown sugar
1/4 tsp. salt
3/4 c. milk
1 pkg. strawberry Jello

Cut butter into sifted dry ingredients and brown sugar as for pie crust. Add egg and milk; mix thoroughly. Spread on the bottom and a little up the side of a 13 x 9 x 2 inch pan. Mixture is moist. Top with rhubarb, then sprinkle the Jello over the rhubarb.

TOPPING:

1 1/2 c. sugar
6 tbsp. butter
1/2 c. flour

Mix butter, sugar, and flour as for pie crust (mixture will be crumbly). Sprinkle it over the rhubarb, bake in a 350 degree oven for 50 minutes.