Rhubarb can’t be used up any better than this!
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- salt
- ½ cup margarine
- ⅔ cup evaporated milk
- 1 egg, beaten
- 2 pounds rhubarb, cut into 1/4 inch slices
- 1 (3 ounce) package raspberry flavored Jell-O® mix
- 1 cup white sugar, divided
- 1 cup all-purpose flour
- ½ cup butter, softened
Instructions
- Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
- Press the dough into the bottom and partly up the sides of a 9×13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
- Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
- You can substitute strawberry gelatin for the raspberry, if you prefer.
- Making the crust can also be done in a food processor. In Step 1, pulse the margarine and flour mixture in food processor until it’s the size of small peas. Turn mixture into a bowl, and proceed with recipe.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 270 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made it just as stated. Hubby liked the bottom crust, I did not. I found it a bit bland. I liked the fruit & topping. willing to try it again to rule out variables. Easy to follow recipe.
Great! Will make it again. Just had to add about a cup of raspberries as I ran out of rhubarb—?? There is no amount of salt in the recipe?
I make a lot rhubarb desserts in the Summer, but for some reason this dessert just didn’t wow us! Hubby is the only one eating the remainder of the cake.
I used sugar free jello was all I had it didn’t taste as good maybe try it with regular jello next time.
Super moist and very delicious. This cake was a hit at our family’s Easter dinner. The only thing that I would do different in the future is to chop the rhubarb significantly smaller, maybe even put it through the food processor. Other than that this cake is a real winner.
Very delicious!