| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | And, Baked, Cakes, Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1 | T | Sugar |
| 1/8 | t | Salt |
| 1 | t | Baking powder |
| 2 | T | Milk |
| 1 | Egg | |
| 1/2 | c | Butter or margarine |
| 3 | c | Rhubarb, chopped |
| 1 | 3 oz strawberry Jello | |
| 1 | c | Sugar |
| 1/2 | c | All purpose flour |
| 1/4 | c | Butter or margarine |
| 1 | ds | Salt |
INSTRUCTIONS
Blend all crust ingredents well in food processor or bowl. Pat into bottom of ungreased 9" x 12" baking pan, forming 1/2" sides. Spread with rhubarb. Sprinkle dry Jello over rhubarb. (You may use a mixture of rhubarb and strawberries.) Blend all topping ingredients in food processor or bowl. Sprinkle over rhubarb mixture. Bake at 350 for 40 minutes. Serve warm with vanilla ice cream if desired. NOTES : This is great for potlucks or other times you want to take a = Recipe by: Buffy McCune Newspaper column circa 1979 Posted to MC-Recipe Digest V1 #486 by Dianne Ward <dianne@paccom.com> on Feb 27, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 26.1mg
Sodium: 281.7mg
Potassium: 184.5mg
Carbohydrates: 53g
Fiber: 1.7g
Sugar: 27.3g
Protein: 4.6g