Zutaten für Rhubarb Strawberry Jello Cake
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Zubereitung von Rhubarb Strawberry Jello Cake
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking pan.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons granulated sugar.
- Cut in ⅓ cup (6 tablespoons) cold unsalted butter or margarine using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together 1 large egg and ½ cup milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spread the batter evenly in the prepared pan.
- In a small bowl, combine ½ cup all-purpose flour, 1 cup granulated sugar, ¼ cup (4 tablespoons) cold unsalted butter, and ¼ teaspoon ground cinnamon (optional). Use your fingers or a pastry blender to create a coarse crumble topping.
- Evenly distribute 1 ½ cups chopped rhubarb over the cake batter.
- Sprinkle 1 package (3 oz) strawberry Jell-O powder evenly over the rhubarb.
- Sprinkle the streusel topping evenly over the Jell-O.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
14g
Carbs
6g
