| | Directions | | Grease bottom only of dripper. Combine topping in medium bowl and set aside. Combine flour, sugar, baking powder, and salt. Cut in butter until crumbly. Add milk and egg; mix well. Pour batter into dripper. Spoon rhubarb evenly over batter; sprinkle with dry Jell-O, then with topping. Bake at 375° for 40-50 minutes until topping is golden brown and rhubarb is bubbly. Serve warm or cold with whipped cream or ice cream. |
|
|
| Ingredients | | - |  | 2 cups flour |
| - | | 1/2 cup sugar |
| - | | 3 teaspoons baking powder |
| - | | 1 teaspoon Salt |
| - | | 2 tablespoons butter |
| - | | 1 cup milk |
| - | | 1 egg |
| - | | 4 cups fresh rhubarb |
| - | | 3 ounces raspberry Jell-O |
| - | | Topping |
| - | | 1 1/4 cups sugar |
| - | | 1/2 teaspoon cinnamon |
| - | | 6 tablespoons butter |
| - | | 1/3 cup flour |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 cup walnuts, chopped |
| |
| |
