Rhubarb Streudel

1/2 cup margarine 1/2 cup sugar 1 egg + 1 egg yolk 2 tablespoons milk

1 teaspoon vanilla 2 cups sifted flour 1/2 teaspoon salt 1/2 teaspoon baking powder

Cream margarine and sugar together. Add egg, egg yolk, milk and vanilla. Blend well. Sift flour, salt, and baking powder together. Add flour mixture to the egg mixture and mix well. Press into a greased 9x12-inch pan.

Topping:

1 egg white 3 to 4 cups diced rhubarb 1 box strawberry Jello (dry powder)

1-1/2 cups sugar 1 cup flour 1/2 cup margarine

Beat the egg white until frothy and spread it over the bottom layer. Arrange sliced rhubarb over the egg white. Sprinkle strawberry Jello powder over rhubarb. Cut sugar and flour into the margarine until well-blended; sprinkle over top.

Bake at 350° for about 45 minutes or until rhubarb is tender and crust is browned. Serve warm or cold with ice cream or whipped topping.

Notes:
This recipe is from the handwritten recipe files of my mother, Doris Hill.

Rhubarb Delight

Crust:

1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt

1 tablespoon shortening 1 egg 2 tablespoons milk

Directions:
Sift flour, baking powder and salt together. Blend in shortening, then add egg and milk and mix well. Spread evenly over the bottom of an 8x8" baking pan.

Filling:

3 cups chopped rhubarb 1/2 cup sugar

2 tablespoons flour 1 box cherry Jello (dry)

Directions:
Spread chopped rhubarb over crust. Combine sugar, dry Jello powder and flour; sprinkle over top of rhubarb.

Topping:

3/4 cup sugar 1/2 cup flour

1/4 cup melted butter.

Directions:
Combine flour, sugar, and butter; blend together until crumbly. Sprinkle over rhubarb. Bake at 375° for 40 minutes or until rhubarb is tender and topping is lightly browned. Cool until Jello sets before serving.

Notes:
This recipe was collected by my mother, Doris Hill, and she wrote it by hand on a recipe card for her files.

As I've been typing, I've thought about the big clump of rhubarb at my childhood home. It was an old pioneer rhubarb of the most sour sort, but my mother managed to make some pretty good desserts with it. One of them was a delicious mulberry-rhubarb concoction with a crunchy topping. I don't have the recipe to it, unfortunately.

My sister and I pulled stalks off that rhubarb plant and used the big leaves as palm fronds in our re-enactment of King Solomon and the Queen of Sheba.