Title: Rhubarb crumb tart
 Categories: Desserts
      Yield: 5 Servings
 
      1 c  All-purpose flour
      1 ts Baking powder
      3 tb Confectioners' sugar
    1/3 c  Butter or margarine
      1    Egg, beaten
      4 ts Milk
           Filling:
      3 c  Diced raw rhubarb
      1 pk Strawberry flavored gelatin
           -(3 oz.)
           Crumble Topping:
    1/2 c  All-purpose flour
      1 c  Sugar
    1/3 c  Butter or margarine
 
  Crust:
  
  Preheat oven to 350 degrees. For crust, mix flour, baking powder, and
  confectioners' 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 11" x 7" x 2" baking pan.
  
  Place rhubarb in crust. Sprinkle gelatin over rhubarb.
  
  In a small bowl, mix topping ingredients together until crumbly.
  Sprinkle over rhubarb mixture.  Bake at 350 degrees for 45-50
  minutes. Allow to cool until firm. Yield: 12-15 servings.
  
  NOTE: For variety raspberry gelatin can be used, then add fresh or
  frozen raspberries with the rhubarb.