A moist shortbread like cake with tart rhubarb and a hint of sweet strawberries.
Preheat oven to 350. Combine flour, butter, baking powder, brown sugar, and salt. Crumble together using a pastry blender. Add egg and milk. Combine well. (Dough will be sticky) Spread into a greased 9x13 pan. Pour rhubarb over crust. Spread evenly. Sprinkle with strawberry jello.
Combine topping ingredients in a small mixing bowl. Sprinkle over top. Bake for 45 minutes. Let cool. Serve with ice cream or whipping cream.