Rhubarb is mostly over but someone gave me a bundle of fresh
stalks so I made this delicious square.
I am very generous with the amount of rhubarb that I put on to the
crust because I want a prominent flavor of fruit.
The streusel topping, delicately browned, gives this dessert a special touch
Serve plain or with a scoop of vanilla ice cream.
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 cup butter or margarine
Mix dry ingredients and butter in food processor until mixture is crumbly.
Turn into a mixing bowl.
1/2 cup milk
1 tsp. vanilla
Whip egg with a fork; stir in milk and vanilla. Add to crumb mixture; stir
until blended. Spread into a greased 9 x 13-inch baking pan.
5 cups chopped rhubarb
1/2 cup sugar
3 tbsp. minute tapioca
1/4 tsp. cinnamon
Combine and spread evenly over crust in pan.
1 ¼ cup flour
1 cup sugar
1/2 cup butter or margarine, melted
Combine flour, sugar and butter until mixture resembles coarse
crumbs. Sprinkle over rhubarb.
Bake in preheated 350° oven for 40 to 45 minutes or until struesel
is delicately browned.