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Streusel Rhubarb Cake Recipe
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Cut up rhubarb||4 Cup (64 tbs)|
|Strawberry flavored gelatin/Raspberry flavored gelatin||1 1⁄2 Ounce (1/2 Of A 3 Ounce Package / 3 Tablespoons)|
|Unsifted all purpose flour||1⁄2 Cup (8 tbs) (For Topping)|
|Sugar||3⁄4 Cup (12 tbs) (For Topping)|
|Rolled oats||1⁄2 Cup (8 tbs) (For Topping)|
|Cinnamon||1⁄2 Teaspoon (For Topping)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (For Topping)|
Serving size: Complete recipe
Calories 3763 Calories from Fat 1093
% Daily Value*
Total Fat 124 g190.9%
Saturated Fat 44.3 g221.3%
Trans Fat 0 g
Cholesterol 355 mg
Sodium 2808.1 mg117%
Total Carbohydrates 576 g192.1%
Dietary Fiber 26.9 g107.6%
Sugars 270.4 g
Protein 98 g196%
Vitamin A 48.8% Vitamin C 72.7%
Calcium 144.4% Iron 117.7%
*Based on a 2000 Calorie diet
Mix until smooth.
Pour into unlined 2-quart (12 x 7) baking dish.
Top with rhubarb; sprinkle evenly with gelatin.
Combine Topping ingredients and cut in butter.
Sprinkle over gelatin.
Cook, uncovered, 15 to 17 minutes or until cake is no longer doughy under rhubarb.