Side Pannel
Rhubarb Crumb Tart
Ingredients List
- 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
Directions
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.
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.
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