Crunch Raspberry & Rhubarb Cake
Kitchen Pantry
Ingredients
Topping:
1 1/4 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
6 Tbs butter or oleo
1 cup chopped nuts (walnuts, pecans or almonds)
Batter:
2 cups flour
1/2 cup sugar
1 Tbs baking powder
1 tsp salt
1/3 cup raspberry gelatin, dry
2 Tbs butter or oleo
1 cup milk
1 egg
4 cups rhubarb
1 1/4 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
6 Tbs butter or oleo
1 cup chopped nuts (walnuts, pecans or almonds)
Batter:
2 cups flour
1/2 cup sugar
1 Tbs baking powder
1 tsp salt
1/3 cup raspberry gelatin, dry
2 Tbs butter or oleo
1 cup milk
1 egg
4 cups rhubarb
Instructions
Mix together topping ingredients and set aside.
Grease bottom of a 9x13 pan
combine flour, sugar, baking soda and salt
Cut in butter until crumbly, add milk and egg, mix well
Pour batter into prepared pan, spoon rhubarb evenly over batter, sprinkle with gelatin, then put on the topping.
Bake at 375 for 40-45 minutes until topping is light golden brown and rhubarb is bubbly.
Serve warm or cold with whipped cream or ice cream.
Grease bottom of a 9x13 pan
combine flour, sugar, baking soda and salt
Cut in butter until crumbly, add milk and egg, mix well
Pour batter into prepared pan, spoon rhubarb evenly over batter, sprinkle with gelatin, then put on the topping.
Bake at 375 for 40-45 minutes until topping is light golden brown and rhubarb is bubbly.
Serve warm or cold with whipped cream or ice cream.
