Details
Servings
12
Prep time
15 min
Cooking time
This is a rhubarb cake my mom made all the time growing up. We always knew spring was here when we had this cake for the first time.
The rhubarb and the strawberry Jell-O meld together to make a treat that is both slightly tart and sweet. The dense shortcake type crust balances out the dessert and provides enough support so you can eat it with just your fingers.
This cake will definitely become one of your favorite signs of spring but make sure you have enough Jell-O on hand because you’ll be making it again quickly. It doesn’t last long.
Ingredients
1/4 cup Sugar
2 Tbs Butter softened
1 Egg
6 Tbs Milk
1 tsp Baking Powder
Dash Salt
1 cup Flour
- Rhubarb Mixture
4 cups Rhubarb (diced)
1 package Strawberry Jell-O
- Topping
1/2 cup Flour
1 cup Sugar
1/2 cup Butter Softened
Directions
- Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray.
- Mix together the first 7 ingredients and spread in the bottom of a 9 x 13 pan sprayed with cooking spray
- Sprinkle the Jell-O over the rhubarb and stir to coat. Spread the rhubarb mixture on top of the batter.
- Mix together the topping ingredients and sprinkle on top
- Bake at 350 for 30-40 minutes