Recipe - Crunchy Rasn Rhubarb Cake

TOPPING
1 One fourth cup Granulated sugar
1/3 cup Allpurpose flour
One half teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
6 tablespoon Butter or margarine;
softened
1 cup Chopped nuts

BATTER
2 cup Allpurpose flour
One half cup Granulated sugar
1 tablespoon Baking powder
1 teaspoon Salt
2 tablespoon Butter or margarine
1 cup Milk
1 Egg
4 cup Chopped fresh rhubarb
1 pack Strawberry or raspberry
flavored gelatin; (3 ounce)
Whipped cream or ice cream

Preheat oven to 375° degrees.

Topping: Combine sugar, flour, cinnamon, nutmeg, softened butter and nuts.
Mix well. Set aside.

Batter: Grease 13by9inch 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"
johnrharmon@email.msn.com on Mar 11, 1998