Recipe Tin Project: Rosy Red Rhubarb Cake – Page 2

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or pan.
Make the Cake Crust: In a large bowl, whisk together the 2 cups of flour, baking powder, salt, and brown sugar. Using a pastry cutter, two forks, or your fingertips, cut the cold shortening into the flour mixture until it resembles coarse crumbs.
Form the Dough: In a small bowl, whisk the egg and milk together. Pour this into the flour and shortening mixture. Stir with a fork until just combined and a soft dough forms.
Press the Crust: Transfer the dough to the prepared baking dish. Using your fingers, press the dough evenly into the bottom and about 1 inch up the sides of the dish.
Add the Filling: Spread the chopped rhubarb in an even layer over the pressed dough. Sprinkle the entire package of dry strawberry gelatin powder evenly over the rhubarb.
Make the Topping: In a medium bowl, combine the sugar and flour for the topping. Cut the cold butter into the mixture until it forms coarse, sandy crumbs. Sprinkle this topping evenly over the rhubarb and gelatin layer.
Bake: Place the dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the rhubarb is tender and bubbling.
Cool and Serve: Allow the cake to cool for at least 30 minutes before slicing. This helps the filling set. Serve slightly warm or at room temperature. It’s perfect on its own or with a scoop of vanilla ice cream.

Rhubarb Prep: Be sure to trim and discard any leaves from the rhubarb stalks, as they are toxic. Only the stalks are used for baking.
Butter Substitute: You can use an equal amount of cold butter instead of shortening in the crust for a richer flavor.
Storage: Cover and store any leftovers at room temperature for up to 2 days or in the refrigerator for up to 4 days.