Mom’s Rhubarb Cake (allrecipes)

Crust

2 c flour
1/4 c brown sugar
1 T baking powder
salt
1/2 c butter
2/3 c evaporated milk
1 egg, beaten

Combine flour, brown sugar, baking powder and salt in a bowl. With a pastry blender, cut in butter until the mix resembles coarse crumbs. Stir in the evaporated milk and beaten egg. Press dough into the bottom and partly up the sides of a 9 x 13″ baking dish. For a Thicker Crust: Press the dough into the bottom of the pan only. Preheat an oven to 350 F. Spread filling over the dough. Top the rhubarb with the streusel mix. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 min.

Filling

2 lbs rhubarb, cut into 1/4″ slices
1  3 oz pkg raspberry flavored Jell-O (can sub strawberry Jell-O)
1/2 c sugar

Mix the rhubarb, gelatin mix and 1/2 c sugar together.

Streusel

1 c flour
1/2 c butter, softened
1/2 c sugar

Combine sugar, flour and softened butter in a bowl. Cut in butter until the mix resembles coarse crumbs.

 

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