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Mom's Crunchy Rhubarb & Raspberry Cake Recipe

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
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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