Categories: Bar Cookies

Ingredients

• 1 cup flour
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1 beaten egg
• 1 Tablespoon milk
• 2 cups peeled finely diced rhubarb
• 1 small package (3-ounce) strawberry Jell-O
• 1 cup sugar
• 1/2 cup flour
• 1/2 teaspoon cinnamon
• 1/2 cup softened butter

Directions

1. Mix the flour with the sugar, baking powder, and the salt in a small bowl. Cut in the softened butter (mix in small amounts with a fork) until the mixture is crumbly. Whip up the egg in a glass with the milk. Add the mixture to your work bowl and stir until it’s thoroughly incorporated. (You can also do this in the food processor with chilled butter cut in pieces and the steel blade.)

2. Spray a 9-inch by 9-inch pan with non-stick cooking spray. (You can use an 8×8 cake pan, but it will be very full.)

3. Spread the mixture out in the bottom of the pan and press it down slightly with a spatula (or your hand.)

4. Sprinkle the diced rhubarb over the top and sprinkle the Jello-O powder over that.

5. Put the cup of sugar, half-cup of flour, and cinnamon in your work bowl. mix together and cut in the softened butter (mix in small amounts with a fork) until the resulting mixture is crumbly. (You can also do this in the food processor with chilled butter cut in pieces and the steel blade.)

6. Scatter the crumb mixture over the top of the pan.

7. Bake at 350°F for 45 minutes, or until the rhubarb has cooked through and the topping is nice and brown.

8. Cool in the pan on a wire rack. When the cookie bars are thoroughly cool, cut them into brownie-sized pieces.

9. If you like them sweeter, dust them with powdered sugar.

10. These can be served warm, room temperature, or chilled.

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