Instructions: Preheat oven to 375 degrees.

Topping: Combine sugar, flour, cinnamon, nutmeg, softened butter and nuts.

Mix well. Set aside.

Batter: Grease 13-by-9-inch baking pan. Sift flour, sugar, baking powder and salt together in large bowl. Cut in butter until crumbly. Add milk and egg. Mix well. Pour batter into prepared pan. Spoon rhubarb evenly over batter. Sprinkle with dry gelatin - then with topping. Bake for 40 to 45 minutes, until topping is light golden brown and rhubarb is bubbly. Do not overbake or it will dry out.

Serve warm or cool with whipped cream or ice cream.

NOTES : This is in my personal favorite folder.

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