Recipe Tin Project: Rosy Red Rhubarb Cake

by

A delightful vintage recipe with a sweet, buttery topping and a tangy rhubarb filling. The strawberry gelatin gives the fruit a beautiful rosy color and a burst of flavor.

Yields: 12 servings
Prep time: 20 minutes
Cook time: 50 minutes

Ingredients

For the Cake Crust:

  • 2 cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ cup packed brown sugar

  • ½ cup vegetable shortening, cold

  • 1 large egg

  • ¾ cup milk

For the Filling:

  • 6 cups fresh rhubarb, chopped into ½-inch pieces

  • 1 (3 oz) package strawberry gelatin (Jell-O), dry powder

For the Crumb Topping:

  • 1 ½ cups granulated sugar

  • ½ cup all-purpose flour

  • 6 tablespoons cold butter, cubed

    Instructions:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment