Happy Friday, ya’ all!
I’m off for an overnight visit to see (and babysit) my grandson, but I just HAD to share this SUPER yummy recipe with you before I go!
As I mentioned last week, we’ve had a bumper crop of rhubarb this spring, even though it had a very traumatic beginning!!!
Since I hate to let anything in my garden go to waste (especially when it struggled so hard), I’ve been picking the rhubarb as fast as it grows!
When I first read this recipe through, I have to admit I thought it would be far too sweet!!
Yes, even as tart as rhubarb is, some recipes try and overcompensate for that, by adding WAY to much sugar.
Truth is, I like the tartness of rhubarb.
But because I knew the author of the recipe (that DOES make a difference), I decided to try it, and worst case scenario, I give it to mom, because she LOVES anything sweet!
So how did it turn out?
Well…let’s just say mom won’t be getting THIS cake.
Okay-maybe a piece, but hubby and I have dibs on the rest!
Here is the recipe! I hope you enjoy!
- 2 cups all purpose flour
- 1/2 cups butter 1 stick
- 2 1/2 tsp baking powder
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1 egg beaten
- 3/4 cup milk
- 6 cups rhubarb diced
- 1 3 oz pkg strawberry jello
- 1 1/2 cups white sugar
- 6 tbps butter
- 1/2 cup all purpose flour
Preheat oven to 350. Combine flour, butter, baking powder, brown sugar, and salt. Crumble together using a pastry blender. Add egg and milk. Combine well. (Dough will be sticky) Spread into a greased 9x13 pan. Pour rhubarb over crust. Spread evenly. Sprinkle with strawberry jello.
Combine topping ingredients in a small mixing bowl. Sprinkle over top. Bake for 45 minutes. Let cool. Serve with ice cream or whipping cream.
Hubby and I will be taking the next four days off to finish up some projects, and spend some quality time with our family!
Wishing you all an amazing holiday weekend-and a blessed Memorial Day!
Blessings and hugs,