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
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
Yields
5 Servings