Mom's Rhubarb Cake

Ingredients

• 2 cups all-purpose flour
• 0.25 cups brown sugar
• 1 tablespoon baking powder
• salt
• 0.5 cups margarine
• 0.67 cups evaporated milk
• 1 egg , beaten
• 2 pounds rhubarb , cut into 1/4 inch slices
• 1 package raspberry flavored Jell-O® mix , 3 ounce
• 1 cup white sugar , divided
• 1 cup all-purpose flour
• 0.5 cups butter , softened

Instructions

1. 1

   Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.

2. 2

   Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.

3. 3

   Preheat an oven to 350 degrees F (175 degrees C).

4. 4

   Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.

5. 5

   Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.