Strawberry Rhubarb Coffee Cake

by LeAnn Ralph
The taste of strawberry Jello goes well with the rhubarb in this coffee cake.

Be sure to use at least 4 cups of cut up rhubarb, otherwise the cake tends to be on the dry side. Also, if you want, you can substitute 2/3 cup of Canola oil (or another vegetable oil) for the butter in the bottom layer.

Bottom Layer:
~ 1/2 cup butter or margarine (or 2/3 cup of Canola oil or another vegetable oil)
~ 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 into small pieces)
~ 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 350 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.

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