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Rosey Red Rhubarb Cake (Mary Vossel)

Ingredients
6 cups dried rhubarb or two packages frozen rhubarb
2 ½ teaspoons baking powder
1 egg slightly beaten
2 cups whole wheat pastry flour
½ cup NOW Real Food® Turbinado Sugar*
1 package strawberry jello
¾ cup NOW Real Food® Whole Dry Milk*
¼ teaspoon salt
  1. For pie crust, combine butter into sifted dry ingredients and turbinado sugar, then add egg and milk and mix thoroughly; mixture will be moist.
  2. Spread this mixture on the bottom and a little up the sides of a greased and floured 13 x 9 x 2 pan.
  3. Top with rhubarb, then sprinkle the strawberry jello powder over the rhubarb.
  4. Mix butter sugar and flour until mixture is crumbly.
  5. Sprinkle over the rhubarb and bake at 350 degrees for 50 minutes.

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