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Crunchy Rhubarb Cake

Crunchy Rhubarb Cake 2 c. flour
1/2 c. sugar
1 T. baking powder
1 tsp. salt
2 T. margarine
1 c. milk
1 egg
4 c. chopped fresh rhubarb
1-3 oz. Pkg. raspberry or strawberry Jell-o

Topping:
1-1/4 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 T. butter
1c. chopped nuts

Grease bottom only of 13x9 inch pan. Prepare topping mixture, set aside. In large bowl, combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk and egg; mix well. Pour batter into pan; spoon rhubarb evenly over batter, sprinkle with dry Jell-o then add topping. Bake at 375 degrees for 40 to 45 minutes until topping is light golden and rhubarb bubbling.

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