Mom's Rhubarb Cake
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Brown Sugar1 tbsp
Baking Powder1
Salt1 cup
Margarine2 cup
Evaporated Milk1 cup
White Sugar (divided)1 cup
Butter (softened)Directions:
1
Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl
2
With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs
3
Stir in the evaporated milk and beaten egg
4
Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish
5
For a thicker crust, press the dough into the bottom of the pan only
6
Preheat an oven to 350 degrees F (175 degrees C)
7
Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar
8
Spread the fruit over the dough
9
Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl
10
Cut in the butter until the mixture resembles coarse crumbs
11
Top the rhubarb with the streusel mixture
12
Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes