Recipes

Strawberry Rhubarb Coffee Cake

Bottom Layer:
1/2 cup butter or margarine
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)
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 375 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.