- Mix together using a pie mixer: 2 cups flour, 2 tsp baking powder, 2 tsp salt, 2 Tb milk and 1/2 cup butter.
- Wash rhubarb under cold water. Cut off ends. Stack in bunches for slicing.
- Cut rhubarb into 1/4 inch to 1/2 inch pieces.
- Sam and Keith measure 6 cups chopped rhubarb.
- Pour the rhubarb over your crust.
- Spread it out evenly over crust.
- Sprinkle 6 ounce package of strawberry or raspberry jello over rhubarb.
- Mix topping together using pie mixer: 2 cups sugar, 1 cup flour and 1/2 cup butter.
- Spread topping over rhubarb and jello. Bake at 375 degrees Fahrenheit for 45 minutes.
- Fresh out of the oven.
- 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!