Recipe by Brooke the Cook in WI
This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.
Top Review by Boomette
This is a great recipe to use rhubarb. The only thing I didn't like was the sugar-free gelatin (strawberry). So another time I would omit it. The cookie crust is so yummy. And the topping also. Thanks Brooke :) Made for the Zwizzle Chicks of ZWT
- 158.51 ml white flour
- 59.14 ml wheat flour
- 78.07 ml powdered sugar
- 59.14 ml butter, cold
- 946.36-1182.95 ml rhubarb, chopped
- 9.35 g package sugar-free cherry gelatin (or any red color will do)
- 14.79 ml cornstarch
- 14.79 ml Splenda granular or 14.79 ml sugar
- 59.14 ml flour
- 59.14 ml sugar
- 59.14 ml Splenda granular
- 29.58 ml butter, melted
Directions See How It's Made
- Preheat oven to 350 and grease an 11x7 baking dish or baking pan. A 10x6 pan is perfect for this recipes, so use that if you've got one --
- For Crust: Combine flours and powdered sugar; cut in butter until mixture resembles coarse crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 11 minutes.
- While crust is baking, combine rhubarb, sugar-free jello, cornstarch and Splenda or sugar for filling. Pour over crust and spread evenly.
- Prepare topping: combine flour and sugars. Add melted butter and toss with a fork, until you have little crumbs. Sprinkle over rhubarb filling.
- Return to oven and bake 45-50 minutes. Cool on wire rack. When cool, move to refrigerator (or crust will get soggy) - I enjoy this cold just as much as warm.