Cranberry Strawberry Rhubarb Dessert

(4)

INGREDIENTS

INGREDIENTS

  • Cake
  • 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

  • Topping
  • 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

DIRECTIONS

DIRECTIONS

Cake

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.

Topping

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

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