Rhubarb Crumb Tart Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1 tsp: Baking powder,
3 tbsp: Confectioners sugar,
1/3 cup: Butter or margarine,
1: Egg, beaten
4 tsp: Milk,
Filling:,
3 cup: Diced raw rhubarb,
1 package: Strawberry flavored gelatin, 3 oz.
Crumble Topping:,
1/2 cup: All-purpose flour,
1 cup: Sugar,
1/3 cup: 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.
SOURCE:*Rebecca Gairns, Prince George, British Columbia Country Woman
Magazine Mar/Apr 93 POSTED BY: Jim Bodle 7/93
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts