1/2 cup shortening
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup brown sugar
1 egg; beaten
3/4 cup milk
6 cups rhubarb
3 oz strawberry or cherry jello
6 Tbsp. butter
1 1/2 cup sugar
1/2 cup flour
Mix shortening, flour, baking powder, salt, brown sugar, beaten egg, and milk. Put into greased 9x13 pan (or rectangular baker).
This was rhubarb that I froze from last season. After doing this recipe, I noticed that I should have cut the rhubarb into smaller pieces before freezing. Once it had defrosted it wasn't solid enough to cut into smaller pieces.
This is fresh rhubarb from the garden. Note the size of the pieces.
Place rhubarb over batter.
Sprinkle jello over rhubarb.
Mix butter, sugar and flour in separate bowl until crumbly. If I had a pastry blender I would have used it... instead I dug in with my hands.
Sprinkle over jello. Bake at 350 degrees for about 50 minutes.
I prefer mine right out of the oven, but if you let it cool you can cut into nice bars.
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