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Rosey Rhubarb Dessert

Ingredients:
Crust:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon shortening
1 egg
2 teaspoons milk
Filling:
1/2 cup graunlated sugar
2 tablespoons flour
1 package strawberry gelatin
2 to 3 cups rhubarb slices
Topping:
1 cup granulated sugar
1/2 cup flour
4 tablespoons butter, melted




Directions: For crush, preheat oven to 350F. Stir together the dry ingredients. Cut in shrotening as you would for pie crust. Combine egg and milk; stir with fork into flour mixutre until dough holds together. Press into 8-inch square pan. For filling, stir together sugar, flour and gelatin; stir in rhubarb and distribute in crust. Stir together topping ingredients and sprinkle over top. Bake 35 to 40 minutes until rhubarb test done. Allow to cool slightly and before serving so that the gelatin will set. Makes 6 to 8 servings.

Notes:

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All Aboard Harvest