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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Rebecca Gairns, Prince George, British Columbia Ingredients:
crust: |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
3 tablespoons confectioners' sugar |
1/3 cup butter |
1 egg, beaten |
4 teaspoons milk |
filling: |
3 cups diced fresh or frozen rhubarb |
1 package (3 ounces) strawberry gelatin |
crumble topping: |
1/2 cup king arthur unbleached all-purpose flour |
1 cup sugar |
1/3 cup butter |
Directions:
1. For crust, in a small bowl, combine the flour, baking powder and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and milk; stir until a ball forms. Pat into a greased 11-in. x 7-in. baking pan.
2. Spoon rhubarb into the crust. Sprinkle gelatin over rhubarb. In a small bowl, mix topping ingredients together until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 45-50 minutes. Cool completely on a wire rack until set. Yield: 12-15 servings.
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