Crust:
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 Tbls Crisco
Mix together like pie crust. Add 2 beaten eggs
and 2 Tbls milk. Mix and pack into 9×13 cake pan.

Layer 5 to 6 cups cut-up rhubarb on top of crust.
Sprinkle with 2 small boxes or 1 large (6 oz) box dry jell-o.

Topping:
2 cups sugar
1 cup flour
1/2 cup butter (softened)
Mix topping ingredients together and sprinkle over
rhubarb . Bake at 375* for 30 minutes or until
rhubarb is tender.

I like to use 2 small boxes of jell-o. That way I can mix flavors
such as strawberry & raspberry, strawberry & cherry, raspberry
& cranberry or cherry & cranberry. I also use the sugar-free
jell-o. Also for the topping, it works to use 1 cup sugar and
1 cup Splenda instead of 2 cups of sugar.