This local classic is best served warm with ice cream.
Ingredients
Dough
6 cups flour
2 tsp salt
4 tsp baking powder
1 cup sugar
1 cup butter
4 eggs
2 cups milk
Filling
16 cups chopped rhubarb
2 cups sugar
1 lg box strawberry Jello
Topping
3 cups flour
3 cups sugar
1 1/3 cups butter
Method
- Mix 6 cups flour, salt, baking powder, 1 cup sugar, 1 cup butter (diced), eggs, and milk in a stand mixer on low speed until combined. Do not over-mix.
- On two heavily greased 18”x13” sheet pans, spread mixture across the entire surface area. Mixture will be sticky, so work with floured hands, sprinkling surface of dough with flour.
- Mix together rhubarb (chopped into bite-size pieces) and 2 cups sugar, and spread over the dough on the sheet pans.
- Sprinkle contents of the strawberry Jello box over the rhubarb mixture.
- In the stand mixer (no need to wash the bowl in between), mix together 3 cups sugar, 3 cups flour, and 1 1/3 cups butter on low speed until combined. The mixture should be loose like flour but should clump and ball up if squeezed.
- Spread this mixture evenly over the two sheet pans and bake at 350ºF for 45-50 mins. The center of the platz will jiggle slightly but will set up as it cools. Cool on wire rack.
- Cut into squares to serve. Can be stored in the fridge, wrapped in plastic wrap, or frozen.
Yield 1 serving