2 C. Flour
1/2 C. Sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 C. Shortening
3-4 cups chopped rhubarb
1 3 oz. pack of cherry jello (or substitute stawberry or raspberry flavor)
Beat 2 eggs slightly in measuring cup. Fill with milk until you fill one cup. Mix with dry ingredients. Put in greased 9x13 pan. Cover with 3-4 cups rhubarb. Sprinkle one package cherry jello over rhubarb.
Crumb topping - 1/2 C. Flour, 1 C. Sugar, 1/3 C. Butter Sprinkle over all.
Bake 40-50 minutes in 350 oven.