Mom's Crunchy Rhubarb & Raspberry Cake Recipe

Grease bottom only of dripper. Combine topping in medium bowl and set aside. Combine flour, sugar, baking powder, and salt. Cut in butter until crumbly. Add milk and egg; mix well. Pour batter into dripper. Spoon rhubarb evenly over batter; sprinkle with dry Jell-O, then with topping. Bake at 375° for 40-50 minutes until topping is golden brown and rhubarb is bubbly. Serve warm or cold with whipped cream or ice cream.