1 1⁄2teaspoons baking powder
1⁄3cup butter (she used margarine)
4cups rhubarb, cut in 1/2 to 1 inch pieces
1(3 ounce) package strawberry Jell-O gelatin dessert
Preheat oven to 375°F.
Lightly grease a 9×13-inch baking pan.
In a small bowl, sift together 1 cup flour, the baking powder. salt and 2 Tablespoons sugar.
Cut in 1/3 cup butter/margarine.
Stir in the beaten egg and milk; mix well.
Spread the mixture in the prepared pan.
In a small bowl combine the 1/2 cup flour, 1 cup sugar and 1/4 cup butter to make a crumb-like struesel.
Distribute the rhubarb evenly over the cake mixture.
Sprinkle the strawberry jello evenly over the rhubarb and cake.
Sprinkle the stuesel crumbs evenly over all.
Bake for 40 minutes or until a toothpick comes out clean.
Servings Per Recipe: 24
AMT. PER SERVING
Calories 126.9, Calories from Fat 44, Total Fat 4.9 g, Saturated Fat 3 g, Cholesterol 21 mg, Sodium 124.5 mg, Total Carbohydrate 19.7 g, Dietary Fiber 0.6 g, Sugars 12.7 g, Protein 1.7 g, 6 Smartpoints
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