mom's rhubarb cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• 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.