Bottom Layer:
- 1/2 cup butter or
margarine
- 1 cup sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla
Cream shortening and sugar.
Beat in eggs and stir in milk. Add dry ingredients. Mix
until smooth. (Batter will be stiff.) Spread in the bottom
of greased 9x13 pan.
Middle Layer:
- 4 to 5 cups of rhubarb
(cut up)
- 2 eggs
- 1/4 cup milk
- 2 cups sugar
- 1 cup flour
- 1 three-ounce package
strawberry Jello
Measure rhubarb into a
mixing bowl. Stir in eggs, milk, sugar and flour. Spread
over bottom layer. Sprinkle the dry strawberry Jello over
the rhubarb mixture.
Top Layer:
- 1 cup flour
- 3/4 cup brown sugar
- 1/2 cup butter or
margarine
Put all ingredients into a
mixing bowl. Use a fork to cut the butter/margarine into
the flour and brown sugar. Continue mixing until crumbly.
Sprinkle over the rhubarb layer.
Bake at 375 degrees for 70
minutes or until a knife inserted in the center comes out
clean.
For an added treat, serve
with whipped cream or vanilla ice cream.
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About
The Author
LeAnn
R. Ralph is the author of the books
"Christmas in Dairyland (True Stories
from a Wisconsin Farm)" and
"Preserve Your Family History (A
Step-by-Step Guide for Writing Oral
Histories)." You are invited to order
a book from Rural Route 2. You are also
invited to sign up for LeAnn's FREE!
monthly newsletter, Rural Route 2 News.
Visit — http://ruralroute2.com
bigpines@ruralroute2.com |
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