|Ruby’s Rhubarb Crunch Cake|
You need 3 cups worth of fresh Rhubarb cut small. Go raid the neighbors house (or 2 of them) if you need more.
Umm, yes I might be speaking from experience.
Thanks Anjel and Ron for your rhubarb kindness!
Dice it up. Small is what you want so the rhubarb “melts” into the cake and doesn’t leave woody chunks. That’s no bueno.
Toss the rhubarb in a bowl and add a 3 oz package of strawberry gelatin (I used sugar-free Jell-O brand)
In the bowl of your mixer add 2 sticks of room temperature butter (1 cup). Cream until light and fluffy.
Add in 1 1/4 cups white sugar and cream some more.
Ever wonder why it’s called “cream”? Isn’t it already cream?
Add 3 eggs, 1 teaspoon of vanilla and 1 cup of milk and beat it until incorporated. (notice I didn’t say “cream”?)
Add 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt to the butter mixture and mix until just incorporated.
In a small bowl mix together 3/4 cup of dark brown sugar, 3 tablespoons white sugar, 1 teaspoon of cinnamon and 3/4 cup chopped nuts of choice.
Note 2: I don’t like nuts in my baked goods….so I omitted that part of this recipe. So if you’re looking for them in the next picture, sorry. No can do!
Top the cake with the nut & brown sugar topping.
Bake at 350 for 35 minutes or until the center is done and a toothpick inserted comes out clean.
Slice and EAT! Delicious! Even with my mess up on the strawberries and omission of the nuts, this cake was very good. You definitely want to give it a shot.
Ruby’s Rhubarb Crunch Cake
3 cups fresh rhubarb, cut small
2-3 cups fresh strawberries, chopped
1 3 oz package of strawberry gelatin
1 cup butter, room temperature
1 1/4 cups white sugar
1 tsp vanilla
1 cup milk
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dark brown sugar
3 tbsp white sugar
1 tsp cinnamon
3/4 cup chopped nuts (of choice)
1 Preheat the oven to 350. Butter a 9×13 inch baking dish and set aside.
2 In a large bowl, mix together the rhubarb, strawberries and strawberry gelatin. Set aside.
3 In the bowl of an electric mixer fitted with the paddle attachment, add the butter and cream until light and fluffy. Add the sugar and cream until combined. Add the eggs, vanilla and milk and mix to incorporate well. Add the flour, baking powder, baking soda and salt and mix until just combined.
4 In a small bowl, mix together the ingredients for the topping and set aside.
5 Spread half of the cake batter in the bottom of the prepared baking dish. Top with half of the rhubarb mixture and then repeat with remaining batter and rhubarb. Sprinkle the top with the topping mixture.
6 Bake for 35 minutes or until a toothpick inserted in the center comes out clean.