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Rhubarb Kuchen


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Source: Rhubarb Kuchen (Kuchen is germanish for cake)


2 C. Flour
1/2 C. Sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 C. Shortening
2 eggs
3-4 cups chopped rhubarb
1 3 oz. pack of cherry jello (or substitute stawberry or raspberry flavor)


Beat 2 eggs slightly in measuring cup.  Fill with milk until you fill one cup.  Mix with dry ingredients.  Put in greased 9x13 pan.  Cover with 3-4 cups rhubarb.  Sprinkle one package cherry jello over rhubarb. 

Crumb topping - 1/2 C. Flour, 1 C. Sugar, 1/3 C. Butter      Sprinkle over all. 


Bake 40-50 minutes in 350 oven. 


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