Strawberry Rhubarb Coffee Cake

Bottom Layer:

1/2 cup butter or margarine

1/2 cup butter or margarine

1 cup sugar

1 cup sugar

2 cups flour

2 cups flour

1/2 teaspoon salt

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking powder

1/4 cup milk

1/4 cup milk

2 eggs

2 eggs

1 teaspoon vanilla

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)

4 to 5 cups of rhubarb (cut up)

2 eggs

2 eggs

1/4 cup milk

1/4 cup milk

2 cups sugar

2 cups sugar

1 cup flour

1 cup flour

1 three-ounce package strawberry Jello

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

1 cup flour

3/4 cup brown sugar

3/4 cup brown sugar

1/2 cup butter or margarine

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

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