Grandma Troupe's Rhubarb Cake




My mom's Mom was the best cook ever! She baked and canned and fried and I never paid much attention to learning how. Lynda gave me some rhubarb yesterday, so I looked up this recipe in the book my mom made for me.

1/2 cup shortening (I used oil)
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 egg
3/4 cup milk
Mix until well blended.

5 cups diced rhubarb
1 box strawberry Jell-O

6 TBS margarine
1 1/2 cup sugar
1/2 cup flour

Spread first mixture in bottom and sides of pan. Place rhubarb on top and sprinkle with dry Jell-O. Top with last three ingredients mixed together.

Bake in 9x13 pan at 350 for about 50 minutes.
Email Post

Comments

Anonymous said…
Darling niece, I just know you have romanticized your grandma's skills. Sometime I will tell you about hard fried liver. But your pic and post bring back a great memory. I love rhubarb and loved my mom's rhubarb strawberry preserves. Love to you, Aunt K
June 27, 2009 at 8:14 PM
Anonymous said…
STRAWBERRY AND RHUBARB PRESERVES

1 qt. rhubarb, cut in sm. pieces
8 c. sugar
2 qts. strawberries, washed and hulled

Sprinkle pieces of rhubarb with sugar, let set 12 hours. Bring to a boil, add strawberries. Boil until thick, about 15 minutes, and seal in sterilized jars
June 27, 2009 at 9:33 PM
Post a Comment

Popular Posts