Streusel Rhubarb Cake
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Cut up rhubarb||4 Cup (64 tbs)|
|Strawberry flavored gelatin/Raspberry flavored gelatin||1 1⁄2 Ounce (1/2 Of A 3 Ounce Package / 3 Tablespoons)|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs) (For Topping)|
|Sugar||3⁄4 Cup (12 tbs) (For Topping)|
|Rolled oats||1⁄2 Cup (8 tbs) (For Topping)|
|Cinnamon||1⁄2 Teaspoon (For Topping)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (For Topping)|
In mixing bowl, combine flour, sugar, baking powder, salt, milk, oil and egg.
Mix until smooth.
Pour into unlined 2-quart (12 x 7) baking dish.
Top with rhubarb; sprinkle evenly with gelatin.
Combine Topping ingredients and cut in butter.
Sprinkle over gelatin.
Cook, uncovered, 15 to 17 minutes or until cake is no longer doughy under rhubarb.