| 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. |
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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 |
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