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Rhubarb Strawberry Cake



Ingredients:
2 sliced rhubarb
2 Cup(s) sliced strawberries
3/16 Quart(s) milk
1/12 Ounce(s) salt
1/3 Ounce(s) baking powder
151/193 Pound(s) flour
1 egg
1/6 Ounce(s) vanilla extract
160/409 Pound(s) sugar
163/625 Pound(s) softened butter
1/3 regular, unsweetened strawberry kool-aid
1 strawberry jello
Directions: Preheat ove n to 425 degrees F. Chop up the fresh rhubarb and strawberries and place into the bottom of a retangular baking pan. (The exact amount of strawberries and rhubarb isnt necessary, as long as you have the 4 cups of fruit) Sprinkle the jello and kool-aid on top of the fruit. In a bowl add the rest of the ingredients and mix with beaters until well blended. Spread over the top of the fruit. Bake for approximately 35 mins or until a toothpick comes out of the cake clean. Serve with whipped cream and a fruit wine.

Comments: Very tart. Delicious with a fruit wine. *Note: adjust the sugar to your taste
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