“My grandmother used to make this!! Has been years since I’ve even thought of it.”

This Rosy Red Rhubarb Cake is a delightful dessert that celebrates the unique sweet-tart flavor of rhubarb, enhanced by a hint of strawberry and a buttery, crumbly topping. With a tender cake base and a vibrant, juicy fruit layer, it’s a wonderfully comforting and flavorful treat.

Rosy Red Rhubarb Cake

Ingredients:

For the Cake:

For the Topping:

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Cake Base: In a medium bowl, mix together the 2 cups all-purpose flour, 1/4 teaspoon salt, 2 1/2 teaspoons baking powder, and 1/4 cup brown sugar. Use a pastry blender or your fingers to cut in the 1/2 cup shortening until the mixture resembles coarse crumbs.
3. Form Cake Crust: Add the 1 egg and 3/4 cup milk to the crumb mixture and mix thoroughly until a soft dough forms. Press this mixture firmly into the bottom and slightly up the sides of a 9×13-inch baking dish, forming a base for the cake.
4. Add Rhubarb & Gelatin: Evenly spread the 6 cups of chopped rhubarb over the cake base in the baking dish. Sprinkle the 1 (3oz) package of strawberry gelatin powder directly over the top of the rhubarb.
5. Make the Topping: In a separate bowl, combine the 1 1/2 cups sugar and 1/2 cup flour. Cut in the 6 tablespoons of butter using a pastry blender or your fingers until a crumbly mixture forms.
6. Add Topping & Bake: Crumble the topping mixture evenly over the rhubarb layer in the baking dish.
7. Bake: Bake in the preheated oven for 50 minutes, or until the topping is golden brown and the rhubarb is tender.
8. Serve: Let the cake cool slightly before serving. Enjoy!

This cake is delicious served warm or at room temperature, perhaps with a scoop of vanilla ice cream or whipped cream.