-In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder,
and salt; stir in eggs, 1/4 cup butter, and milk.
-Pat mixture into bottom and sides of a greased 9" X
13" X 2" baking pan.
-Lay rhubarb and peaches evenly over the crust.
-Sprinkle dry Jello®
evenly over rhubarb/peaches.
-In a small bowl, combine 2 cups sugar, 1 cup flour, and
1/2 cup butter.
-Sprinkle mixture evenly over rhubarb/peaches.
-Bake in 350 degree oven for 45 minutes.
Notes: I have also used fresh nectarines in
this recipe with outstanding results.
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