Cranberry Strawberry Rhubarb Dessert
Cooking Time
Bake 60 minutes
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
Steps
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 350ºF (180ºC) for 60 minutes or until fruit is tender