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- Mix together using a pie mixer: 2 cups flour, 2 tsp baking powder, 2 tsp salt, 2 Tb milk and 1/2 cup butter.
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- Wash rhubarb under cold water. Cut off ends. Stack in bunches for slicing.
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- Cut rhubarb into 1/4 inch to 1/2 inch pieces.
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- Sam and Keith measure 6 cups chopped rhubarb.
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- Pour the rhubarb over your crust.
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- Spread it out evenly over crust.
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- Sprinkle 6 ounce package of strawberry or raspberry jello over rhubarb.
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- Mix topping together using pie mixer: 2 cups sugar, 1 cup flour and 1/2 cup butter.
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- Spread topping over rhubarb and jello. Bake at 375 degrees Fahrenheit for 45 minutes.
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- Fresh out of the oven.
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- Served with ice cream, whip cream or cool whip, this is delicious.
Our boys love to cook in the kitchen. So whenever the opportunity presents itself, I use this as a great way to develop so many lifelong skills, from measuring, hand/eye coordination, cooking etc. This is a family favorite Rhubarb Torte shared with me by a good friend from Wisconsin. Thanks Janet!
