Name: Angela's Rhubarb and Raspberry Cake
Total time: 150 min
Ingredients: 2 cups grist mill flour; 1/2 cup sugar; 3 tsp baking powder; 1 tsp salt; 2 Tbsp butter; 1 cup 2% milk; 1 egg; 5 cups fresh rhubarb (diced); 3 oz pkg raspberry gelatin; 1/2 to 1 cup sugar; 1/2 to 1 cup flour; 1 tsp cinnamon; 1 tsp nutmeg; 3 to 4 Tbsp butter; 1/2 cup nuts (chopped)

Print Recipe

Angela’s Rhubarb and Raspberry Cake

Total Time2 30

Servings: -6

Ingredients

2 cups grist mill flour
1/2 cup sugar
3 tsp baking powder
1 tsp salt
2 Tbsp butter
1 cup 2% milk
1 egg
5 cups fresh rhubarb diced
3 oz pkg raspberry gelatin
1/2 to 1 cup sugar
1/2 to 1 cup flour
1 tsp cinnamon
1 tsp nutmeg
3 to 4 Tbsp butter
1/2 cup nuts chopped

Instructions

Mix the first 4 ingredients together. Work in the butter. Add the milk and egg.
Spread in an 8×12 inch pan. Spread rhubarb over bottom layer in pan and sprinkle with gelatin powder.
Mix 1/2 to 1 cup sugar, 1/2 to 1 cup flour, cinnamon and nutmeg. Cut in 3 to 4 tablespoons butter.
Add nuts and then crumble mixture over gelatin and rhubarb. Bake on middle oven rack for 35 to 45 minutes at 350ºF(180ºC) until golden and rhubarb is bubbly. Cool. Garnish with fresh strawberries. Top with ice cream.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.