Rhubarb Cake

by Susan

Rhubarb Cake

2 c. flour

½ c. sugar

3 tsp. baking powder

½ tsp. salt

2 T. butter

1 beaten egg & top off with enough milk to make 1 cup.

Mix flour, baking powder, salt and sugar together…cut in butter. Don't overmix. Add milk & egg mixture & combine gently. Spoon and try to spread into greased 9 x 13 pan. Batter will be sticky and it will look like there is not enough thickness. It will rise when baked.

½ c. flour

1½ c. sugar

6 T. COLD butter

4 - 5 c. chopped fresh rhubarb

1 small package Jello powder

In a separate bowl mix flour, sugar & cut in butter until crumbly. Add ½ of this mixture to the rhubarb & layer on base in pan. Sprinkle on package of dry Jello powder. Top with remaining flour/sugar/butter mixture. Bake: 350F for 40 - 45 minutes. (depends on your oven)

NOTE: This is like muffins. It is best on the day it is baked. Later you can adjust the amount of sugar in the recipe that is added to the cut rhubarb as some people like it tart some like it sweet.

Delicious served warm or room temperature with ice cream.