Grandma's Rhubarb Cake

Topping

1 1/4 c. Sugar

1/3 c. Flour

1/2 t. Cinnamon

1/2 t. Nutmeg

6 T. Butter or Oleo (softened)

1 c. Chopped Nuts

Combine all ingredients with a fork or pastry cutter, set aside.

Cake

2 c. Flour

1/2 c. Sugar

1 t. Baking Powder

1 t. Salt

2 T. Butter or Oleo (cold)

1 c. Milk

1 Egg

4 c. Fresh Rhubarb

1 pkg. (3 oz.) Raspberry or Strawberry Jell-o

Method

Grease 9x13" pan. Mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Add milk and egg, mix well. Pour batter into pan. Spoon rhubarb evenly over batter. Sprinkle dry jell-o over rhubarb. Sprinkle topping on and bake 40-45 minutes at 375 degrees or until topping is light golden brown and rhubarb is bubbly. If fresh rhubarb is not available 2 cups (20 oz. pkg.) of frozen rhubarb thawed and drained can be used.

This cake is a family tradition for us. Grandma used to make it every year when the rhubarb was ready for picking. I just made it for the first time myself and it was so yummy. We enjoy it warm with vanilla ice cream. Let me know how you like it if you try it!

Missing You

Helloooooo! Long time, no crafting, eh?! I just thought I'd pop in and post this sweet little card I made for a small swap I participated in with some of my girlie-friends. The swap was for kid-cards, and I took my inspiration from a little girl I know who saw two of her besties move away within the last year or so.

I have more stuff (cards and embroidery and floral arranging of all things) to post as soon as I get my act together and get organized around here. I've been busy painting and organizing and my craft room is next in line for a make over. Maybe I'll share a few pics when I'm done. It's nothing special, but it's mine and I love it. Or I will once it's all clean and organized again!

Happy stamping!