Mom's Rhubarb Cake

Mom's Rhubarb Cake

Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.

Preparation Time
40 mins
Cooking Time
45 mins
Total Time
1 hr 25 mins
Calories
398 Calories

Recipe Instructions

Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
Mom's Rhubarb Cake
Mom's Rhubarb Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 tablespoon baking powder
  • 1 (3 ounce) package raspberry flavored Jell-O® mix
  • 1 cup white sugar, divided
  • salt
  • 2 pounds rhubarb, cut into 1/4 inch slices
  • 0.5 cup butter, softened
  • 0.5 cup margarine
  • 0.25 cup brown sugar
  • 0.66666668653488 cup evaporated milk

Categories

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