Rhubarb Crumb Tart
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons confectioners' sugar
- 1/3 cup butter
- 1 large egg, beaten
- 4 teaspoons whole milk
- 3 cups diced fresh or frozen rhubarb
- 1 package (3 ounces) strawberry gelatin
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1/3 cup butter
- For crust, in a small bowl, combine the flour, baking powder and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and milk; stir until a ball forms. Pat into a greased 11x7-in. baking pan.
- Spoon rhubarb into the crust. Sprinkle gelatin over rhubarb. In a small bowl, mix topping ingredients together until crumbly. Sprinkle over rhubarb mixture. Bake at 350u0b0 for 45-50 minutes. Cool completely on a wire rack until set.
flour, baking powder, sugar, butter, egg, milk, frozen rhubarb, strawberry gelatin, allpurpose, sugar, butter
Taken from www.tasteofhome.com/recipes/rhubarb-crumb-tart/ (may not work)