“My grandmother used to make this!! Has been years since I’ve even thought of it.”
Rosy Red Rhubarb Cake
This charming dessert showcases the bright, tangy essence of rhubarb, balanced with a touch of strawberry sweetness and crowned with a golden, buttery crumb topping. With its soft, cake-like base and juicy fruit layer, it’s the perfect comfort treat for spring and summer.
Ingredients
For the Cake Base:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Salt | 1/4 teaspoon |
| Baking powder | 2 1/2 teaspoons |
| Brown sugar | 1/4 cup |
| Shortening | 1/2 cup |
| Egg | 1 |
| Milk | 3/4 cup |
| Rhubarb, chopped | 6 cups |
| Strawberry gelatin mix | 1 (3 oz) box |
For the Crumb Topping:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/2 cup |
| Granulated sugar | 1 1/2 cups |
| Butter | 6 tablespoons |
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) to warm while you prepare the cake. - Make the Cake Base:
In a medium bowl, whisk together the flour, salt, baking powder, and brown sugar.
Using your fingers or a pastry cutter, work in the shortening until the mixture resembles coarse crumbs. - Form the Crust:
Add the egg and milk to the flour mixture, stirring until a soft, sticky dough forms.
Press the dough evenly into the bottom—and slightly up the sides—of a greased 9×13-inch baking dish. - Add the Fruit Layer:
Spread the chopped rhubarb evenly over the base.
Sprinkle the strawberry gelatin powder directly over the rhubarb. - Make the Crumb Topping:
In a separate bowl, combine the flour and sugar for the topping.
Cut in the butter until the mixture becomes crumbly. - Top and Bake:
Evenly distribute the crumb topping over the rhubarb layer.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and the rhubarb is bubbling and tender. - Cool and Serve:
Let the cake cool slightly before slicing. Serve warm or at room temperature—plain or with a scoop of vanilla ice cream.
