There's no better way to use up rhubarb!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.

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  • Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.

  • Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

Cook's Note

You can substitute strawberry gelatin for the raspberry, if you prefer.

Editor's Note

Making the crust can also be done in a food processor. In Step 1, pulse the margarine and flour mixture in food processor until it's the size of small peas. Turn mixture into a bowl, and proceed with recipe.

Nutrition Facts

398.3 calories; 6.1 g protein; 56.6 g carbohydrates; 39.9 mg cholesterol; 269.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2012
Very delicious! Read More
(7)

Most helpful critical review

Rating: 1 stars
06/06/2016
I make a lot rhubarb desserts in the Summer but for some reason this dessert just didn't wow us! Hubby is the only one eating the remainder of the cake. Read More
(1)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/20/2012
Very delicious! Read More
(7)
Rating: 4 stars
03/30/2013
Super moist and very delicious. This cake was a hit at our family's Easter dinner. The only thing that I would do different in the future is to chop the rhubarb significantly smaller maybe even put it through the food processor. Other than that this cake is a real winner. Read More
(3)
Rating: 3 stars
05/24/2014
I used sugar free jello was all I had it didn't taste as good maybe try it with regular jello next time. Read More
(1)
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Rating: 1 stars
06/06/2016
I make a lot rhubarb desserts in the Summer but for some reason this dessert just didn't wow us! Hubby is the only one eating the remainder of the cake. Read More
(1)
Rating: 5 stars
05/18/2018
Great! Will make it again. Just had to add about a cup of raspberries as I ran out of rhubarb?? There is no amount of salt in the recipe? Read More
Rating: 3 stars
06/11/2020
I made it just as stated. Hubby liked the bottom crust, I did not. I found it a bit bland. I liked the fruit & topping. willing to try it again to rule out variables. Easy to follow recipe. Read More
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