Rhubarb Royale

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Prep Time: n. a.

Cook time: 50 - 60 minutes

Serves: n. a.

Description

Throw what you know about rhubarb out the window. This recipe is sweet to the palate, using sugar and strawberry Jell-O to offset the acidity of the rhubarb. A splendid streusel topping and a buttery pastry crust round out this dessert. This tastes best when still slightly warm; serve with frozen custard, vanilla ice cream or sweetened whipped cream. Make sure to have plenty of coffee available for your guests - this is just one of those "gotta have coffee with it" desserts!

Ingredients

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp butter
• 1 egg
• 2 tbsp milk
• 3 cups raw sliced rhubarb
• 1 package strawberry Jell-O
• 1 cup sugar
• ¼ cup melted butter
• ½ cup flour
• ½ tsp cinnamon

Directions

1. Cream the butter, then stir in the egg and milk.
2. Add the flour, baking powder and salt.
3. Pat the pastry into the bottom of a lightly greased 10" square pan. Spread the rhubarb over the pastry and sprinkle with the gelatin.
4. Top with the streusel mixture, then bake at 375 °F for 50 - 60 minutes.
5. To make the streusel: mix the melted butter, ½ cup flour and the cinnamon together until it becomes crumbly. The largest pieces shouldn't be any bigger than the size of peas.
6. You can also make this dessert in a 13 x 9" pan. You MUST double the pastry recipe, as the original recipe is not enough to cover a 13 x 9". However, the rhubarb and streusel amounts can remain the same.