Rhubarb Crumb Tartdesserts 1 cup all-purpose flour 1 teaspoon baking powder 3 tablespoon confectioners' sugar 1/3 cup butter or margarine 1 egg, beaten 4 teaspoon milk 1 filling: 3 cup diced raw rhubarb 1 pkg strawberry flavored gelatin (3 oz.) 1 crumble topping: 1/2 cup all-purpose flour 1 cup sugar 1/3 cup butter or margarine Crust: Preheat oven to 350 degrees. For crust, mix flour, baking powder, and confectioners' sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add egg and milk; stir until a ball forms. Pat into a greased 11" x 7" x 2" baking pan. Place rhubarb in crust. Sprinkle gelatin over rhubarb. In a small bowl, mix topping ingredients together until crumbly. Sprinkle over rhubarb mixture. Bake at 350 degrees for 45-50 minutes. Allow to cool until firm. Yield: 12-15 servings. NOTE: For variety raspberry gelatin can be used, then add fresh or frozen raspberries with the rhubarb. SOURCE:*Rebecca Gairns, Prince George, British Columbia Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 7/93 |
