Crunchy Ras'n Rhubarb Cake

Recipe Ingredients

		Topping
1 1/4 cups	247g / 8.7oz	Granulated sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
6 tablespoons	90ml	Butter or margarine - softened
1 cup	146g / 5.1oz	Nuts - chopped
		Batter
2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	99g / 3.5oz	Granulated sugar
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Butter or margarine
1 cup	237ml	Milk
1		Egg
4 cups	584g / 20oz	Fresh rhubarb - chopped
1		Strawberry or raspberry flavored gelatin
		Whipped cream or ice cream

Recipe Instructions

Preheat oven to 375F.

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

Batter: Grease 13-by-9-inch 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 over bake or it will dry out.

Serve warm or cool with whipped cream or ice cream.

Source:
the Oregonian, Portland, OR 1996

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