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Nancy's Kitchen - Tried and Tested Recipes
Crunchy Rhubarb Berry Cake

Our rhubarb is getting ready to pull, and this is one of the recipes I enjoy making with it, and often made for Mother's Day when my mother was still with us, as she enjoyed it so much. I'm sure you could also make it with frozen rhubarb (unthawed).

Crunchy Rhubarb Berry Cake

1-1/4 cups sugar
1/3 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 tbsp. butter
1 cup chopped nuts

2 cups flour
1 tbsp. baking powder
2 tbsp. butter
1 egg
1/2 cup sugar
1/2 tsp. salt
1 cup milk
4 cups chopped fresh rhubarb, chopped
1 pkg. (3 oz.) strawberry Jell-O

Prepare topping by combining all ingredients together in medium bowl, until well mixed. Set aside. In large bowl, combine flour, sugar, baking powder and salt for cake and cut in butter until
crumbly. Add milk and egg and mix well. Pour batter into a greased 9x13 inch baking pan. Spoon rhubarb evenly over the batter and sprinkle with dry Jell-O and then with topping. Bake at 375º for 50 minutes, or until tests done. Best served slightly warm with whipped cream, but we like it cold too.
Judy (in Alaska)


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