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!
