TOPPING
1 1/4 c Granulated sugar
1/3 c All-purpose flour
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
6 tb Butter or margarine;
-softened
1 c Chopped nuts
-BATTER-
2 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1 ts Salt
2 tb Butter or margarine
1 c Milk
1 Egg
4 c Chopped fresh rhubarb
1 pk Strawberry or raspberry
-flavored gelatin; (3 ounce)
Whipped cream or ice cream
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 powder
and salt together in large bowl. Cut in butter until crumbly. Add milk and
egg. Mix well. Pour batter into prepared pan. Spoon rhubarb evenly over
batter. Sprinkle with dry gelatin – then with topping. Bake for 40 to 45
minutes, until topping is light golden brown and rhubarb is bubbly. Do not
overbake or it will dry out.
Serve warm or cool with whipped cream or ice cream.
NOTES : This is in my personal favorite folder.
Yields
12 Servings