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!