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