Recipe - Rhubarb Crumb Tart

1 cup Allpurpose flour
1 teaspoon Baking powder
3 tablespoon Confectioners' sugar
1/3 cup Butter or margarine
1 Egg, beaten
4 teaspoon Milk
Filling:
3 cup Diced raw rhubarb
1 pack Strawberry flavored gelatin
(3 oz.)
Crumble Topping:
One half cup Allpurpose flour
1 cup Sugar
1/3 cup 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 4550 minutes. Allow to cool
until firm. Yield: 1215 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