In the 17th century, rhubarb was cultivated for its supposedly medicinal properties. There was a point where the dried root cost more than opium. While I’m sure this recipe is good, I’m guessing it’s not as good as an opium tart.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Rhubarb Crumb Tart
Crust:
1 cup flour
1 tsp. baking powder
3 Tbsp. confectioners sugar
1/3 cup butter or margarine
1 egg, beaten
4 tsp. milk
Filling:
3 cups diced raw rhubarb
1 (3 oz.) pkg. strawberry gelatin
Crumble topping:
1/2 cup flour
1 cup sugar
1/3 cup butter or margarine
Preheat oven to 350 deg. For the crust, mix in the flour, baking powder and confectioner’s sugar in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
Add egg and milk; stir until a ball forms. Pat into a greased 7×11″ pan.
Place rhubarb in crust. Sprinkle gelatin over the rhubarb. In a small bowl mix the topping ingredients together until crumbly. Sprinkle over the rhubarb mixture. Bake at 350 deg. for 45 to 50 minutes. Allow to cool to firm. Yield: 12 to 15 servings.