For a richer flavor, consider browning the butter for the streusel topping before mixing. Simply melt the butter in a saucepan over medium heat, cooking until the milk solids turn golden brown and the butter has a nutty aroma. Let it cool slightly before using. If you don't have raspberry gelatin, strawberry or cherry would also work well. Cake is best served the day it's made, but can be stored in an airtight container at room temperature for up to 2 days.
Mom's Rhubarb Cake
-
PREP TIME40 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING12 People
-
VIEWS30
Celebrate the vibrant tang of rhubarb with this delightful cake, a perfect balance of sweet and tart, crowned with a buttery, crumbly topping. It's a guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate57 g
-
Cholesterol40 mg
-
Fiber2 g
-
Protein6 g
-
Saturated Fat7 g
-
Sodium270 mg
-
Sugar24 g
-
Fat17 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together 2 cups flour, brown sugar, baking powder, and salt. (5 minutes)
02
StepUsing a pastry blender or your fingertips, cut in the margarine until the mixture resembles coarse crumbs. (5 minutes)
03
StepStir in the evaporated milk and beaten egg until just combined. (2 minutes)
04
StepPress the dough into the bottom and partially up the sides of a 9x13 inch baking dish. For a thicker crust, press only into the bottom of the pan. (5 minutes)
05
StepPreheat oven to 350 degrees F (175 degrees C). (10 minutes)
06
StepIn a separate bowl, combine the rhubarb, raspberry gelatin mix, and 1/2 cup of the granulated sugar. Gently toss to coat. (5 minutes)
07
StepSpread the rhubarb mixture evenly over the prepared crust. (2 minutes)
08
StepIn another bowl, combine the remaining 1/2 cup granulated sugar, 1 cup flour, and softened butter. (3 minutes)
09
StepCut in the butter with a pastry blender or your fingertips until the mixture forms coarse crumbs (streusel). (5 minutes)
10
StepSprinkle the streusel topping evenly over the rhubarb filling. (2 minutes)
11
StepBake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. (50 minutes)
12
StepLet cool completely before cutting and serving. (60 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Drake Grant
Jun 27, 2025I made this for a potluck, and it was a huge hit! Everyone loved it.
Autumn Kutch
Jun 27, 2025Easy to follow recipe, and the results were fantastic. Will definitely make again!
Olin Bergstrom
Apr 28, 2025I added a pinch of cinnamon to the streusel, and it was even better!
Linwood Ohara
Apr 14, 2025My grandmother used to make a similar cake, and this recipe brought back so many memories.
Ella Dicki
Feb 21, 2025The streusel topping is the perfect complement to the tart rhubarb filling.
Maynard Jerde
Feb 11, 2025This recipe is amazing! The raspberry Jell-O adds such a unique and delicious flavor.