*  Exported from  MasterCook  *

                        Crunchy Ras'n Rhubarb Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TOPPING***
   1 1/4  cups          Granulated sugar
     1/3  cup           All-purpose flour
     1/2  teaspoon      Ground cinnamon
     1/2  teaspoon      Ground nutmeg
   6      tablespoons   Butter or margarine -- softened
   1      cup           Chopped nuts
                        ***BATTER***
   2      cups          All-purpose flour
     1/2  cup           Granulated sugar
   1      tablespoon    Baking powder
   1      teaspoon      Salt
   2      tablespoons   Butter or margarine
   1      cup           Milk
   1                    Egg
   4      cups          Chopped fresh rhubarb
   1      package       Strawberry or raspberry flavored gelatin -- (3 ounce)
                        Whipped cream or ice cream

Preheat oven to 375ø degrees.

Topping: Combine sugar, flour, cinnamon, nutmeg, softened butter and nuts.
Mix well.  Set aside.

Batter: Grease 13-by-9-inch baking pan.  Sift flour, sugar, baking powder
and salt together in large bowl.  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 for 40 to 45
minutes, until topping is light golden brown and rhubarb is bubbly.  Do not
overbake or it will dry out.

Serve warm or cool with whipped cream or ice cream.


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