This recipe was given to me by my friend Celeste many, many years ago. It came from a Wisconsin church cookbook and is to die for! Almost literally to die for, as it has a half pound of butter in it! We indulge once a year during rhubarb season and pretend it is a spring tonic in a cookie crust. The rhubarb measurement is vague- that is the way it was written. Just use however much you have on hand. It will be delicious! RHUBARB TORTE by Mary Geurts CRUST 2 CUPS OF FLOUR 3/4 CUP OF SUGAR 1/2 CUP OF BUTTER Put these ingredients in a bowl and cut into a crumbly mixture with a pastry blender or two forks. Press into the bottom of a greased 13X9 pan. Cut up however much rhubarb you have on hand into 1/2 inch pieces and distibute evenly on top of the crust. Sprinkle one 3 ounce package of strawberry gelatin mix over the top. TOPPING 1 CUP OF SUGAR 1/2 CUP OF FLOUR 1/2 CUP OF BUTTER Mix these three ingredients into a coarse crumble. Use your fingers- it's messy but easiest. Sprinkle even...
Information offered on this website is not intended to diagnose, treat, cure or prevent any disease and none of the statements has been evaluated by the FDA.