Recipe - Rhubarb Kuchen

CRUST
1 One half cup All purpose flour
1 tablespoon Sugar
1/8 teaspoon Salt
1 teaspoon Baking powder
2 tablespoon Milk
1 Egg
One half cup Butter or margarine

FILLING
3 cup Rhubarb, chopped
1 pack (3 oz) strawberry Jello

TOPPING
1 cup Sugar
One half cup All purpose flour
One fourth cup Butter or margarine
1 ds Salt

Blend all crust ingredents well in food processor or bowl. Pat into bottom
of ungreased 9" x 12" baking pan, forming 1/2" sides.

Spread with rhubarb. Sprinkle dry Jello over rhubarb. (You may use a
mixture of rhubarb and strawberries.)

Blend all topping ingredients in food processor or bowl. Sprinkle over
rhubarb mixture. Bake at 350 for 40 minutes. Serve warm with vanilla ice
cream if desired.
NOTES : This is great for potlucks or other times you want to take a =

Recipe by: Buffy McCune Newspaper column circa 1979

Posted to MCRecipe Digest V1 #486 by Dianne Ward dianne@paccom.com on
Feb 27, 1997.