Rhubarb Crisp
Ingredients:
· 4 cups sliced rhubarb
· 1 pkg strawberry gelatin
· 1 cup light brown sugar, firmly packed
· 1 cup all-purpose flour
· 3/4 cup quick cooking rolled oats
· 1/2 cup melted butter
· 1 teaspoon cinnamon
· 1 cup granulated sugar
· 2 tablespoons cornstarch
· 1 cup water
· 1 teaspoon vanilla
Preparation:
Slice Rhubarb. Sprinkle strawberry gelatin over Rhubarb. Mix and set aside. In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
Rhubarb Cake
Batter: Filling:
½ cup butter 4 cups rhubarb pieces
1½ cups sugar ½ cup sugar
2 eggs, well beaten 1–3oz pkg. straw. gelatin
3 cups flour
4 tsp. baking powder Topping:
1 cup milk ¼ cup flour
1 tsp. vanilla ½ cup sugar
Pinch of salt 3 tbsp. butter
Directions:
Mix batter ingredients. Smooth batter into 9x13 pan. Mix rhubarb pieces with the sugar and gelatin. Place mixture over the batter. Crumble the topping ingredients together and sprinkle over rhubarb mixture. Bake at 375* for 35-40 minutes.
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