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Crunchy Raspberry and Rhubarb Cake Recipe

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This recipe for Crunchy Raspberry and Rhubarb Cake is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
2 tbsp. margarine
1 cup milk
1 egg
4 cups chopped rhubarb
1 raspberry or strawberry jello (4 serving size)

Topping:
1 1/4 cups brown sugar
1/3 cup flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 tbsp. softened margarine
1 cup chopped nuts
Directions:
Directions:
Mix the topping. Set aside.
Mix the cake, spread into a greased 9" X 13" pan. (It is best to use a glass pan.)
Scatter the raw rhubarb over the unbaked cake.
Sprinkle the jello powder over the rhubarb.
Spread the brown sugar topping over all.
Bake at 350º F for about 35 - 40 minutes.

 

 

 

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