Rhubarb Raspberry Kuchen

In the 1990s, I was a stay - home Mom, and did daycare in my home.  One of the families - the Boones - gave me a cookbook called The American Country Inn and Bed and Breakfast Cookbook, Vol. II.
This is a recipe from that book that I have made almost every year since:
Rhubarb Raspberry Kuchen - from The Washington House Inn in Cedarburg, Wisconsin

1 1/2 c sifted all-purpose flour
2 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 c butter
1/4 cup lard or Crisco
1 egg yolk, slightly beaten
2 Tbl milk
1 - 3 oz pkg raspberry gelatin
6 cups 1/2 inch sliced rhubarb
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1 cup all-purpose flour
1 cup sugar
6 Tbl butter

Grease a 13x9-inch pan.  In a medium bowl sift together the 1 1/2 cups flour, 2 tsp of sugar, baking powder, and salt.
Cut in the 1/4 cup of butter and lard with a pastry blender until the mixture resemble coarse meal.
In a separate bowl blend together the egg yolk and milk; then add to the flour mixture.  Pat the dough into the pan and sprinkle with the dry gelatin.  Arrange the rhubarb on top.
In a small bowl combine the 1 cup of flour, 1 cup of sugar, and 6 Tbl of butter for a streusel topping.  Sprinkle over the dough.  Bake in a 350 degree oven for 45 minutes.

Serves 12