| | Directions | CRUST:
- Preheat oven to 350°F.
- Mix flour, baking powder, and powdered sugar in a bowl, cut in butter until mixture resembles coarse crumbs.
- Stir in egg and milk, form dough into a ball, pat into greased 11 x 7" baking pan.
FILLING:
- Spoon rhubarb over crust, drizzle with vanilla, and sprinkle with jello.
TOPPING:
- Mix all topping ingredients in a bowl; sprinkle over rhubarb mixture.
- Bake 45-50 minutes. Cool until firm. Refrigerate leftovers.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Container: 11 x 7 baking pan
Servings: 8
|  | | Ingredients | | - | | CRUST: |
| - | | 1 cup all purpose flour |
| - | | 1 teaspoon baking powder |
| - | | 3 tablespoons powdered sugar |
| - | | 1/3 cup butter or margarine |
| - | | 1 egg, beaten |
| - | | 4 teaspoons milk |
| - | | FILLING: |
| - | | 3 cups fresh rhubarb, diced |
| - | | 1 teaspoon vanilla extract |
| - | | 1 package (3 oz) strawberry jello |
| - | | TOPPING: |
| - | | 1/2 cup all purpose flour |
| - | | 1 cup sugar |
| - | | 1/3 cup butter, cut up |
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