Serve Rhubarb and Jello Cake With Ice Cream
Rhubarb Cake and Jello Powder Recipe
Batter for the Cake:
2 cups of flour
1/2 cup of white sugar
3 tsp. baking powder
1/2 tsp. salt
2 tablespoons of butter
1 beaten egg and top off with enough milk to make 1 cup.
Mix flour, baking powder, salt and sugar together. Cut in the butter. Don't over-mix.
Add the milk and egg mixture and combine gently.
Spoon into and try to spread evenly in a well greased 9 x 13 pan.
Batter will be sticky and it will look like there is not enough thickness. It will rise when baked.
1/2 cup flour
1 1/2 cups sugar
6 tablespoons of COLD butter
4-5 cups of chopped fresh rhubarb
1 small package Jello powder
In a separate bowl mix flour, sugar and cut in butter until crumbly. Add 1/2 of this mixture to the rhubarb and layer on base in pan.
Sprinkle on top one package of dry Jello powder.
Now complete by topping with the remaining flour/sugar/butter crumble mixture.
Bake: 350 F for 40 - 45 minutes. (depends on your oven)
NOTE: This is like muffins. It is best on the day it is baked.
You can adjust the amount of sugar in the recipe that is added to the cut rhubarb as some people like it tart, and some like it sweet.
Delicious served warm or at room temperature with ice cream.
I like this cake, it's so good and very easy to do. Anonymous
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