1/2 c. vegetable shortening
2 eggs
1/2 tsp. baking powder
2 tbsp. milk
1/4 c. sugar
2 c. flour
1/4 tsp. salt
1 tsp. vanilla

FILLING:

3-4 c. fresh rhubarb, cut into 2 inch pieces
1 (3 oz.) pkg. strawberry Jello
1 1/4 c. sugar
1/3 c. vegetable shortening

Cream shortening, add sugar and 1 egg with 1 egg yolk (set aside). Mix well. Sift flour, baking powder and salt. Add to shortening mixture and mix milk and vanilla. Press this dough into a 9 x 12 inch greased baking dish. Beat stiffly 1 egg white. Spread over bottom dough; cover with rhubarb. Sprinkle Jello over rhubarb. In a separate bowl combine sugar, flour, and vegetable shortening. Mix and spread over top. Use whipped topping is desired. Bake at 350 degrees for 45 minutes.