Rhubarb Royale

Prep Time: n. a.

Cook time: 50 - 60 minutes

Serves: n. a.

Description
Throw what you know about rhubarb out the window. This recipe is sweet to the palate, using sugar and strawberry Jell-O to offset the acidity of the rhubarb. A splendid streusel topping and a buttery pastry crust round out this dessert. This tastes best when still slightly warm; serve with frozen custard, vanilla ice cream or sweetened whipped cream. Make sure to have plenty of coffee available for your guests - this is just one of those "gotta have coffee with it" desserts!

Ingredients

 * 1 cup flour
 * 1 tsp baking powder
 * ½ tsp salt
 * 2 tbsp butter
 * 1 egg
 * 2 tbsp milk
 * 3 cups raw sliced rhubarb
 * 1 package strawberry Jell-O
 * 1 cup sugar
 * ¼ cup melted butter
 * ½ cup flour
 * ½ tsp cinnamon

Directions

 * 1) Cream the butter, then stir in the egg and milk.
 * 2) Add the flour, baking powder and salt.
 * 3) Pat the pastry into the bottom of a lightly greased 10" square pan. Spread the rhubarb over the pastry and sprinkle with the gelatin.
 * 4) Top with the streusel mixture, then bake at 375°F for 50 - 60 minutes.
 * 5) To make the streusel: mix the melted butter, ½ cup flour and the cinnamon together until it becomes crumbly. The largest pieces shouldn't be any bigger than the size of peas.
 * 6) You can also make this dessert in a 13 x 9" pan. You MUST double the pastry recipe, as the original recipe is not enough to cover a 13 x 9". However, the rhubarb and streusel amounts can remain the same.