Rhubarb Streudel

1/2 cup margarine 1/2 cup sugar 1 egg + 1 egg yolk 2 tablespoons milk

1 teaspoon vanilla 2 cups sifted flour 1/2 teaspoon salt 1/2 teaspoon baking powder

Cream margarine and sugar together. Add egg, egg yolk, milk and vanilla. Blend well. Sift flour, salt, and baking powder together. Add flour mixture to the egg mixture and mix well. Press into a greased 9x12-inch pan.

Topping:

1 egg white 3 to 4 cups diced rhubarb 1 box strawberry Jello (dry powder)

1-1/2 cups sugar 1 cup flour 1/2 cup margarine

Beat the egg white until frothy and spread it over the bottom layer. Arrange sliced rhubarb over the egg white. Sprinkle strawberry Jello powder over rhubarb. Cut sugar and flour into the margarine until well-blended; sprinkle over top.

Bake at 350° for about 45 minutes or until rhubarb is tender and crust is browned. Serve warm or cold with ice cream or whipped topping.

Notes:
This recipe is from the handwritten recipe files of my mother, Doris Hill.