2013 Crunchy Rhubarb Berry Cake

 

Topping:

1-1/4 cups sugar

1/3 cup flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

6 tbsp. butter

1 cup chopped nuts

Cake:

2 cups flour

1 tbsp. baking powder

2 tbsp. butter

1 egg

1/2 cup sugar

1/2 tsp. salt

1 cup milk

4 cups chopped fresh rhubarb, chopped

1 pkg. (3 oz.) strawberry Jell-O

Prepare topping by combining all ingredients together in medium bowl, until well mixed. Set

aside. In large bowl, combine flour, sugar, baking powder and salt for cake and cut in butter until

crumbly. Add milk and egg and mix well. Pour batter into a greased 9x13 inch baking pan. Spoon

rhubarb evenly over the batter and sprinkle with dry Jell-O and then with topping. Bake at 375º

for 50 minutes, or until tests done. Best served slightly warm with whipped cream, but we like it

cold too.