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rhubarb crisp

Sweet Rhubarb Crisp

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Ingredients
  

Ingredients for the bottom crust:

  • ½ C sugar
  • 2 C. flour
  • 2 tsp. baking powder
  • ⅛ tsp. salt
  • 2 large eggs beaten
  • ½ C. butter or 1 cube, softened slightly
  • ⅓ C. milk

Filling ingredients:

  • 4 C. chopped rhubarb
  • 2 3 oz. Packages of strawberry gelatin

Topping ingredients:

  • 2 C. sugar
  • 1 C. flour
  • ½ C. butter or one cube (do not soften, use fresh out of the refrigerator)

Instructions
 

Instructions for bottom crust:

  • Combine flour, sugar, baking powder and salt in a large bowl. Add the softened butter and cut the dry ingredients with the pastry blender until the mixture is crumbly. Stir in the beaten eggs and milk. Mixture should just hold together and may be slightly sticky. Flour your hands thoroughly and press the dough into the bottom of a 10 x 13 inch pan and pat it until smooth.

Instructions for filling:

  • Thoroughly wash and pat dry the rhubarb before chopping into 1 inch pieces. Place in a medium bowl and sprinkle with the 2 boxes of gelatin. Spread this mixture on the one in the pan.

Instructions for the topping: Mix flour and sugar, then cut in the cold butter with a pastry blender. (A fork can also be used, but it will take longer to mix.) Once all ingredients are crumbly and the size of peas, spread it evenly over the rhubarb.

  • Bake on the middle shelf of your oven for 40 minutes, or until dessert is bubbly and golden on top.

Tips:

  • Serve with vanilla ice cream while still warm
  • Try using raspberry flavored gelatin instead of strawberry for another delicious treat.
  • Non-sugar gelatin is not recommended.