INGREDIENTS
Pasty
1
cup margarine or butter
Filling
4
cups finely chopped fresh or frozen rhubarb
1
(3-oz.) pkg. strawberry flavor gelatin
Glaze
1
tablespoon margarine or butter, melted
DIRECTIONS
1
Heat oven to 400°F. Grease 15x10x1-inch jelly roll pan. In small bowl, soften yeast in warm water (105 to 115°F.). In large bowl, combine flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in 1 cup margarine until crumbly. Add yeast mixture and 3/4 cup warm milk (105 to 115°F.); mix well.
2
Divide pastry dough in half; shape into balls. Between sheets of waxed paper, roll out each ball of pastry to 17x12-inch rectangle. Remove top sheet of waxed paper from 1 rectangle. Place pastry rectangle in greased pan; remove remaining waxed paper. Press pastry over bottom and slightly up sides of pan.
3
In medium bowl, combine all filling ingredients. Spread evenly in pastry-lined pan. Remove top sheet of waxed paper from remaining pastry rectangle; place over filling. Remove remaining waxed paper. Seal edges securely. Prick top pastry with fork in several places.
4
Bake at 400°F. for 25 to 35 minutes or until light golden brown.
5
In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.
High Altitude (3500-6500 ft)
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