Mom's Rhubarb Cake Recipe - Allrecipes.com
Mom's Rhubarb Cake Recipe
  • READY IN ABOUT hrs

Mom's Rhubarb Cake

Recipe by  

"There's no better way to use up rhubarb!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    40 mins
  • COOK

    45 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
  2. Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
  5. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.
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Footnotes

  • Cook's Note
  • You can substitute strawberry gelatin for the raspberry, if you prefer.
  • Editor's Note
  • Making the crust can also be done in a food processor. In Step 1, pulse the margarine and flour mixture in food processor until it's the size of small peas. Turn mixture into a bowl, and proceed with recipe.
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Reviews More Reviews

May 20, 2012

Very delicious!

 
Mar 29, 2013

Super moist and very delicious. This cake was a hit at our family's Easter dinner. The only thing that I would do different in the future is to chop the rhubarb significantly smaller, maybe even put it through the food processor. Other than that this cake is a real winner.

 

5 Ratings

Jun 30, 2014

This is a wonderful cake. Tangy and sweet. I would not change it at all

 
May 24, 2014

I used sugar free jello was all I had it didn't taste as good maybe try it with regular jello next time.

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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