Strawberry Rhubarb Tart
2 1/4 cups flour, divided
3/4 cup sugar, divided
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup butter, softened and divided
1/3 cup milk
4 cups rhubarb, sliced
2 packages (3 oz ea) strawberry flavored gelatin powder
3 cups vanilla ice cream
Preheat oven to 375 degrees. Lightly spray 9×13 cake pan (or equivalent size tart pan) with non-stick spray.
Combine 2 cups flour, 3 tablespoons sugar, salt, and baking powder. Cut in 1/3 cup butter. Stir in milk and eggs. Press dough into bottom and half way up sides of prepared cake pan.
Slice rhubarb into 1/4-inch thick slices; stir together rhubarb and dry gelatin powder. Arrange rhubarb pastry over dough in pan.
Mix together 1/4 cup flour, remaining sugar, and 1/3 cup butter; stir until crumbly. Sprinkle crumb mixture over rhubarb. Bake approximately 45-50 minutes or until rhubarb is tender and crust is golden brown. Cut into squares and serve warm or cold with vanilla ice cream.
This recipe comes from my grandmother. When I was young it appeared during the summer at (seemingly) every family gathering. The recipe then disappeared for years. After my mother passed away I inherited her recipes and those she had inherited from Grandma. Finding this recipe in Grandma’s hand writing was a delightful trip down memory lane. Rhubarb is sometimes considered old fashioned, but is still a great favorite and is made extra delicious when combined with strawberry. Serves 12
For nutrition analysis go to www.UtahDairyCouncil.com