Friday, October 17, 2008

R = Rhubarb


1 cup flour, sifted
1 tsp baking powder
1/2 tsp salt
2 tbsp butter
1 egg, beaten
2 tbsp milk
3 cup raw rhubarb, diced
3-oz package strawberry jello
1/2 cup flour, unsifted
1 cup sugar
1/2 tsp. cinnamon
1/4 cup butter, melted

Sift one cup flour, baking powder and salt. Cut in butter and milk and mix well. Press into greased 9" pie plate. Arrange rhubarb in pie shell. Sprinkle with dry jello. Combine remaining ingredients and sprinkle over pie. Bake at 350° for 50 minutes or until rhubarb is tender.

*I recommend placing pie pan on a cookie sheet before cooking, this often cooks over.

This is really good served a la mode.

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