Rhubarb Pastry
Contributor: Brenda Brost
CC Original
Dough:
2 cups flour
2 tsp baking powder
salt
4 T butter
2 eggs (well-beaten)
2/3 cup milk
Sift together flour, baking powder and salt. Cut in butter, add milk to eggs and stir into flour mixture to form a soft dough. Pat or roll gently to line a buttered 9 x 13 x 2″ pan.
Filling:
4 cups sliced rhubarb
6 oz. strawberry jello
Cut rhubarb into gelatin powder. Stir until rhubarb is well-coated. Spread over pastry.
Topping:
2 cups sugar
1 cup flour
1/2 cup butter
Rub sugar, flour and butter together and sprinkle evenly over rhubarb. Bake at 375 degrees for 50 minutes. Delicious hot with cream or ice cream and just as good cold.