Rhubarb Crisp Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Cups diced rhubarb.
1/3-1/2 cups sugar.
1 small box of strawberry jello (4 serving size)
6 TBS butter
1 1/2 Cups sugar
1 Cup milk or Half-n-half
2 Cups flour
2 tsp baking powder
1/2 tsp salt
Topping:
1/2 tsp salt
1 1/2 Cups sugar
1 tsp cinnamon or pumpkin spice
2 TBS cornstarch
2 Cups boiling water
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Directions: |
Directions:1. Put rhubarb in the bottom of a 9x13 pan.
2. Sprinkle with sugar and jello.
3. Cream sugar and butter.
4. Alternate mixing the milk or half-n-half whichever you used and the dry ingredients into the creamed mixture.
5. Pour over the rhubarb.
6. Mix and sprinkle the topping ingredients over the batter.
7. Pour 2 cups of boiling water over all of the mixture.
8. Bake for 60 minutes (1 hour) at 350 degrees. |
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Number Of
Servings: |
Number Of
Servings:12-15 |
Preparation
Time: |
Preparation
Time:20 min to prep 60 minutes cooking |
Personal
Notes: |
Personal
Notes: This recipe comes from one of my morning swimmers at the Northwest YMCA in Freeport Kay Bach. She and her husband we regular morning seniors until her death about 2015. She died from cancer. She always seemed crabbby but she was was an old softie. She would get up early in the morning bake and bring in several yummies to other workers and friends to have with our coffee.
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