Ready Reference Historic Recipe File--Raspberry & Rhubarb Cake

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From the May 26, 1971 edition of the Milwaukee Journal:

rhubarb cake

Crunchy Raspberry and Rhubarb Cake

Topping mixture
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter or margarine
1 cup milk
1 egg
4 cups chopped fresh rhubarb, or 2 cups (1 pound package) thawed, drained, frozen rhubarb
1/3 cup (3 ounce package) red raspberry or strawberry flavored gelatin

Grease bottom only of 13 by 9 inch baking pan. Prepare topping mixture; set aside. In large mixing bowl, combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Add milk and egg; mix well. Pour batter into prepared pan. Spoon rhubarb evenly over batter; sprinkle with dry gelatin, then with topping. Bake at 375 degrees, 40 to 45 minutes until topping is light golden brown and rhubarb is bubbly. The cake can be served warm or cool with whipped cream or ice cream.


1 1/4 cups sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter or margarine, softened
1 cup chopped cashews, pecans, walnuts or almonds

In medium mixing bowl, combine all ingredients; mix well with fork.

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