| 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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