My most favorite cake! If you have never tried rhubarb, this recipe is the one to try!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 18
Author: Mary Beth
Ingredients
Cake
1/2cupbutter, softened
1 1/2cupssugar
2eggs, well beaten
3cupsflour
4 teaspoonsbaking powder
1/8teaspoonsalt
1 cupmilk
1teaspoonvanilla
Rhubarb Mixture
4cupsfresh rhubarb, cut into 1/2-inch pieces
13 ounce packagestrawberry jello
1/2cupsugar
Crumble
1/4cupflour
1/2cupsugar
3tablespoonsbutter
sanding sugar, optional
cream to pour on top, optional
Instructions
Cake
Preheat oven to 375 degrees and lightly spray 9 x 13 pan with vegetable spray. (You can half the recipe and place in 9 x 9-inch pan or pie dish. Pictures reflect one-half batch.)
Cream 1/2 cup softened butter with 1 1/2 cup sugar. Add eggs and beat to combine.
In a separate bowl, whisk together the flour, baking powder, and salt. Add 1/4 of dry ingredient mixture to the creamed mixture. Stir just enough to combine. Then add 1/3 of the milk, stirring only to combine. Repeat using, ending with flour mixture. Add vanilla, stir just to combine.
Rhubarb Mixture
Mix rhubarb pieces with 1/2 cup sugar and strawberry jello, stir to combine. Fold gently into cake mixture.
Smooth into prepared 9 x 13 pan.
Crumble
Crumble 1/4 cup flour, 1/2 cup sugar and 3 tablespoons butter together with pastry blender or fingers. Sprinkle over cake.
Bake at 375 degrees for 35-40 minutes, until toothpick comes out clean.
Serve warm. Traditionally, a bit of cream is poured over the top. Enjoy!
Notes
This was a favorite recipe of mine growing up - have always loved this cake!