Rhubarb Crumb Tart

Categories: Desserts

Serves: 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

Previous: Rhubarb Crisp Muffins | Next: Rhubarb Crumble #1