Monday, May 22, 2006
Every spring I can't wait for the fresh new rhubarb. Among the favoured baked fruit desserts in my family when I was a child was this scrumptious rhubarb dish: rhubarb kuchen. It's not overly sweet and is good warm or cold. There are some who will not let my mom bring anything but this for get-togethers. I don't blame them. You can use frozen rhubarb in a pinch too. I just prefer to use fresh.
preheat oven to 375F
Mix together: 1 cup flour
1 tbsp sugar
1 1/2 tsp baking powder
Cut in 1 tbsp butter
Mix one egg with 2 tbsp milk separately
When combined, add egg mixture to dry ingredients until just moist. Pat the resulting dough into bottom of a sprayed 8x8 inch pan. Set aside.
Combine: 1 package (85g size) of strawberry jello
1/3 cup sugar
3 tbsp flour
Mix with 3 cups diced rhubarb until well coated with jello mix.
Pour whole rhubarb mix over crust.
Mix well:2/3 cup sugar
1/3 cup flour
3 tbsp butter
Once combined, toss sugar mix (streusel) even over the top of the fruit layer.
Put into over and remove once the top is golden and the rhubarb tender