Rhubarb continues to be prolific, so I have continued on with another rhubarb recipe to try. My mom acquired this recipe several years ago........and it remains one of her favourites. This time I used up some frozen rhubarb since I didn't think it would hurt the recipe to use it. It makes a nice, not too sweet, moist little snack cake. I used a full 4 cups of rhubarb and did not find any juice left behind after letting the rhubarb stand with the jello powder on it. Probably because the rhubarb did not get to completely defrost. No matter though, as it turned out to be perfectly yummy:)Rhubarb Crunch Cake
3 cups rhubarb, small dice
1 small pack raspberry jello
1 cup butter
1 1/4 cup sugar
1 cup sour cream or (half sour cream/half kefir)
(I used 3/4 cup thickened kefir as I was nearly out of sour cream and it turned out great)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt.
1/4 cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon
1/2 cup walnuts fine chop
1 tablespoon butter (blend together with spoon for crumb mixture)
Cut rhubarb into small dice, pour jello pouch over fruit, stir to combine, set aside.
Mix butter, sugar, eggs, sour cream together. Combine remaining dry ingredients and blend with butter mixture. Batter must have spreading consistency. If needed add a little more sour cream or kefir so it will spread easily with spatula. (this is not a poury thin batter)
Spread half batter in a pam sprayed 9 x 13 bake pan. Spoon out the rhubarb that has been set aside, spooning three teaspoons of juice over the rhubarb and leaving the rest of the juice behind. Drop remaining batter randomly using a tablespoon and carefully draw batter together with spatula.
Sprinkle topping over batter.
Bake 375 degrees 45 - 50 minutes till inserted toothpick remains dry.