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

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

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.