Crunchy ras'n rhubarb cake

12 Servings

Ingredients

Quantity Ingredient
1¼ cup Granulated sugar
⅓ cup All-purpose flour
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
6 tablespoons Butter or margarine; softened
1 cup Chopped nuts
2 cups All-purpose flour
½ cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Salt
2 tablespoons Butter or margarine
1 cup Milk
1 Egg
4 cups Chopped fresh rhubarb
1 pack Strawberry or raspberry flavored gelatin; (3 ounce)
Whipped cream or ice cream

Directions

TOPPING

BATTER

Preheat oven to 375° degrees.

Topping: Combine sugar, flour, cinnamon, nutmeg, softened butter and nuts.

Mix well. Set aside.

Batter: Grease 13-by-9-inch baking pan. Sift flour, sugar, baking powder and salt together in large bowl. Cut in butter until crumbly. Add milk and egg. Mix well. Pour batter into prepared pan. Spoon rhubarb evenly over batter. Sprinkle with dry gelatin - then with topping. Bake for 40 to 45 minutes, until topping is light golden brown and rhubarb is bubbly. Do not overbake or it will dry out.

Serve warm or cool with whipped cream or ice cream.

NOTES : This is in my personal favorite folder.

Recipe by: the Oregonian, Portland, OR 1996 Posted to TNT Recipes Digest by "John R Harmon" <john-r-harmon@...> on Mar 11, 1998

Related recipes