Ingredients

1 1/4 c. Granulated sugar
1/3 c. All-purpose flour
1/2 tsp Grnd cinnamon
1/2 tsp Grnd nutmeg
6 Tbsp. Butter or possibly margarine, softened
1 c. Minced nuts
2 c. All-purpose flour
1/2 c. Granulated sugar
1 Tbsp. Baking pwdr
1 tsp Salt
2 Tbsp. Butter or possibly margarine
1 c. Lowfat milk
1 x Egg
4 c. Minced fresh rhubarb
1 pkt Strawberry or possibly raspberry flavored gelatin, (3 oz) Whipped cream or possibly ice cream

scroll for more

Crunchy Ras'n Rhubarb Cake

Servings: 12

Preheat oven to 375 degrees.
Topping: Combine sugar, flour, cinnamon, nutmeg, softened butter and nuts.
Mix well. Set aside.
Batter: Grease 13-by-9-inch baking pan. Sift flour, sugar, baking pwdr and salt together in large bowl. Cut in butter till crumbly. Add in lowfat milk and egg. Mix well. Pour batter into prepared pan. Spoon rhubarb proportionately over batter. Sprinkle with dry gelatin - then with topping. Bake for 40 to 45 min, till topping is light golden and rhubarb is bubbly. Don't overbake or possibly it will dry out.
Serve hot or possibly cold with whipped cream or possibly ice cream.
NOTES : This is in my personal favorite folder.