Be sure to use at least 4 cups of cut up rhubarb, otherwise the cake tends to be on the dry side. Also, if you want, you can substitute 2/3 cup of Canola oil (or another vegetable oil) for the butter in the bottom layer.
Bottom Layer:
~ 1/2 cup butter or margarine (or 2/3 cup of Canola oil or another
vegetable oil)
~ 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 into small pieces)
~ 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 350 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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LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 -- http://ruralroute2.com
