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.
Serving size: Complete recipe
Calories 3763 Calories from Fat 1093
% Daily Value*
Total Fat 124 g190.9%
Saturated Fat 44.3 g221.3%
Trans Fat 0 g
Cholesterol 355 mg118.3%
Sodium 2808.1 mg117%
Total Carbohydrates 576 g192.1%
Dietary Fiber 26.9 g107.6%
Sugars 270.4 g
Protein 98 g196%
Vitamin A 48.8% Vitamin C 72.7%
Calcium 144.4% Iron 117.7%
*Based on a 2000 Calorie diet