Rhubarb crumb tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 3 | tablespoons | Confectioners' sugar |
| 3 | cups | Diced -- raw rhubarb |
| 1 | pack | Strawberry-flavored gelatin |
| ½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| ⅓ | cup | Butter or margarine |
| 1 | each | Egg -- beaten |
| 4 | teaspoons | Milk |
| 3 | Ounces | |
| ⅓ | cup | Butter or margarine |
Directions
CRUST
FILLING
CRUMBLE TOPPING
Preheat oven to 350 deg. 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-in. x 7-in. x 2-in. 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 deg. for 45-50 minutes. Allow to cool until firm. Yield: 12-15 servings
Recipe By : Country Woman