- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- salt
- 1/2 cup margarine
- 2/3 cup evaporated milk
- 1 egg, beaten
- 2 pounds rhubarb, cut into 1/4 inch slices
- 1 (3 ounce) package raspberry flavored Jell-O® mix
- 1 cup white sugar, divided
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
- Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
- Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
10/09/2019
recipepes.com
mom's rhubarb cake, recipe
PT15M
PT1H
5
455 calories
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