Mom’s Rhubarb Cake

  3.7 – 6 reviews  • Rhubarb Crisps and Crumbles Recipes

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

  1. 2 cups all-purpose flour
  2. ¼ cup brown sugar
  3. 1 tablespoon baking powder
  4. salt
  5. ½ cup margarine
  6. ⅔ cup evaporated milk
  7. 1 egg, beaten
  8. 2 pounds rhubarb, cut into 1/4 inch slices
  9. 1 (3 ounce) package raspberry flavored Jell-O® mix
  10. 1 cup white sugar, divided
  11. 1 cup all-purpose flour
  12. ½ cup butter, softened

Instructions

  1. 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.
  2. 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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
  6. You can substitute strawberry gelatin for the raspberry, if you prefer.
  7. 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

Wendy Martinez
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.
Victor Pierce
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?
Jesus Pacheco
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.
William Austin
I used sugar free jello was all I had it didn’t taste as good maybe try it with regular jello next time.
Lisa Burns
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.
Brent Wilson
Very delicious!

 

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