| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | British | Desserts | 5 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 3 | tb | Confectioners' sugar |
| 1/3 | c | Butter or margarine |
| 1 | Egg, beaten | |
| 4 | ts | Milk |
| Filling: | ||
| 3 | c | Diced raw rhubarb |
| 1 | pk | Strawberry flavored gelatin (3 oz.) |
| Crumble Topping: | ||
| 1/2 | c | All-purpose flour |
| 1 | c | Sugar |
| 1/3 | c | Butter or margarine |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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