3 c. diced rhubarb
1 c. flour
2 tbsp. sugar
1/4 c. milk
1/2 c. sugar
1/4 c. butter
1 (3 oz.) pkg. strawberry flavored gelatin
2 tsp. baking powder
1/4 c. shortening
2 egg whites
1/2 c. flour
Non-dairy cream (whipped topping)

Combine rhubarb and gelatin, mix well, set aside. Combine 1 cup flour, 2 tablespoons sugar, baking powder, cut in shortening until mixture resembles coarse crumbs. Add milk and egg whites, mixing until smooth. Press mixture evenly into bottom and 3/4 inch up sides of greased floured 9 inch square baking pan, using back of floured spoon.

Spread rhubarb mixture evenly over top and set aside. Combine 1/2 cup sugar, 1/2 cup flour, cut into butter until crumbly. Sprinkle over rhubarb mixture. Bake at 375 degrees for 35 to 40 minutes. Cut into squares, serve with non- dairy whipped cream. Serves 9 bars.