Cranberry Strawberry Rhubarb Dessert

Cranberry Strawberry Rhubarb Dessert
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1 1/2 cups (375 mL) Robin Hood all purpose flour
1/2 cup (125 mL) oats
1/4 cup (50 mL) packed brown sugar
2 1/2 tsp (12 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (50 mL) margarine
1 egg beaten
3/4 cup (175 mL) milk
6 cups (1.5 L) thinly sliced rhubarb
1 pkg (142 g) Craisins® Dried Cranberries
1 pkg (85 g) strawberry gelatin dessert mix

6 tbsp (90 mL) margarine
1 1/2 cups (375 mL) granulated sugar
2/3 cup (150 mL) oats
1/4 cup (50 mL) flour
1 tsp (5 mL) cinnamon


Combine first 5 dry ingredients in mixing bowl. Cut in margarine until crumbly. Add egg and milk, stirring until moistened. Spread evenly in 13 x 9 inch (33 x 23 cm) baking dish sprayed with nonstick spray. Combine rhubarb and Craisins® Dried Cranberries. Sprinkle evenly over cake. Sprinkle powdered gelatin over fruit.

Combine all ingredients for topping. Sprinkle over top. Bake at 350°F (180°C) for 60 minutes or until fruit is tender


Cranberry Strawberry Rhubarb Dessert

Cranberry Strawberry Rhubarb Dessert

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