Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tbsp. butter
- 1 egg
- 2 tbsp. milk
- 3 cups raw sliced rhubarb
- 1 package strawberry Jell-O
- 1 cup sugar
- 1/4 cup melted butter
- 1/2 cup flour
- 1/2 tsp. cinnamon
Directions
Cream the butter, then stir in the egg and milk.
Add the flour, baking powder and salt.
Pat the pastry into the bottom of a lightly greased 10" square pan. Spread the rhubarb over the pastry and sprinkle with the gelatin.
Top with the streusel mixture, then bake at 375 degrees for 50 - 60 minutes.
To make the streusel: mix the melted butter, 1/2 cup flour and the cinnamon together until it becomes crumbly. The largest pieces shouldn't be any bigger than the size of peas.
You can also make this dessert in a 13 x 9" pan. You MUST double the pastry recipe, as the original recipe is not enough to cover a 13 x 9". However, the rhubarb and streusel amounts can remain the same.