Rhubarb Crumb Tart Recipe

Name: Rhubarb Crumb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1 tsp. baking powder; 3 Tbsp. powdered sugar; 1/3 c. oleo; 1 egg, beaten; 4 tsp. milk; 3 c. raw diced rhubarb; 1 (3 oz.) pkg. strawberry Jell-O; 1/2 c. flour; 1 c. sugar; 1/3 c. oleo

Servings: persons

1 c. flour
1 tsp. baking powder
3 Tbsp. powdered sugar
1/3 c. oleo
1 egg, beaten
4 tsp. milk
3 c. raw diced rhubarb
1 (3 oz.) pkg. strawberry Jell-O
1/2 c. flour
1 c. sugar
1/3 c. oleo

1
For crust, mix flour, baking powder and powdered sugar in a medium bowl.
2
Cut in oleo until it forms coarse crumbs.
3
Add egg and milk; stir until a ball forms.
4
Pat into a greased 11 x 7-inch baking pan.
5
Place rhubarb in crust; sprinkle with Jell-O.
6
In small bowl, mix the 1/2 cup flour, 1 cup sugar and 1/3 cup oleo together until crumbly.
7
Sprinkle over rhubarb mixture.
8
Bake at 350u00b0 for 45 to 50 minutes.
9
Allow to cool until firm.

651

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. flour, 1 tsp. baking powder, 3 Tbsp. powdered sugar, 1/3 c. oleo, and more.

Yes, Rhubarb Crumb Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crumb Tart

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