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Strawberry Rhubarb Coffee Cake  by: LeAnn R. Ralph 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. About The Author LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)." You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com bigpines@ruralroute2.com This article was posted on June 04, 2004   View More Videos from the "Food and Drink" category: How to Bake Irish Soda Bread - part 2 How to Make Caramel Sea Salt Dark Chocolate Coins How to Make Broccoli Cheddar Soup Holiday Cookies   Read More Articles from the "Food and Drink" Category: Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress? by Joanie Williams How Is Wine Made? by Didier LeScraigne Bread Baking Made Easy by Beth Scott Wine Racks From The Little Guys by Ken Finnigan Best Recipes: Eggnog Milkshake by Donna Monday Best Steakhouse USA is Your Source to Indulge in Your Tastes by Neil Folley A few notices, curiosities and some advice for tasting caviar a delicacy originating in Russia but nowadays imitated and produced almost everywhere. by David Russo VMD, PhD Save Money on Groceries: Part I by Jon Martin What Is Bartending? by Jennifer Nguyen Flavours Of Spain by Gayle Margaret Hartley << Back to "Food And Drink" Index

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