xiaoxl/recipe_data huggingface dataset:
Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping
Category: desserts
By starmaster25

This coffee cake with yogurt has become a family favorite for breakfast. Just the right amount of sweetness with a firm, moist, flavorful cake. I have tried this recipe using different flavors of yogurt - although many seem to have no effect on flavor, the lemon is my favorite.

Ingredients:
1 cup packed brown sugar
½ cup chopped walnuts
½ cup chopped pecans
¼ cup all-purpose flour
¼ cup softened butter
1 teaspoon ground cinnamon
Cake:
cooking spray
1 ½ cups white sugar
1 cup yogurt
¾ cup softened butter
2  eggs
⅓ cup milk
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour

Directions:
Mix together brown sugar, walnuts, pecans, flour, butter, and cinnamon for the topping in a bowl until crumbly; set aside. Preheat the oven to 375 degrees F (190 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Combine sugar, yogurt, butter, eggs, milk, baking powder, and salt for the cake in a large bowl; beat with an electric mixer until smooth. Slowly mix in flour until combined; batter will be thick. Pour 1/2 of the batter into the bottom of the prepared pan. Generously spread 1/2 of the brown sugar-cinnamon topping over top. Top with remaining batter and then remaining topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack, then place brown sugar-cinnamon side up on a plate to serve.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 Bundt(R) cake

Calories: 517.6
Fat: 23.4 g
Saturated fat: 10.9 g
Carbohydrates: 72.5 g
Sugars: 45 g
Dietary fiber: 1.8 g
Protein: 7.1 g
Cholesterol: 69.7 mg
Sodium: 498.6 mg
Easy, Chewy Flourless Peanut Butter Cookies
Category: desserts
By Tamara B

This simple, tasty recipe yields 12 to 16 cookies, but is so simple that it can be doubled (or tripled!) easily.

Ingredients:
1 cup peanut butter
½ cup white sugar
⅓ cup packed brown sugar
1  egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ cup semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips. Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart. Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 to 16 cookies

Calories: 222.4
Fat: 13.3 g
Saturated fat: 3.6 g
Carbohydrates: 23 g
Sugars: 20.1 g
Dietary fiber: 1.7 g
Protein: 6.2 g
Cholesterol: 15.5 mg
Sodium: 159.5 mg
Diabetic Shrimp Scampi


Ingredients:
butter, olive oil, garlic cloves, shrimp, dry white wine, fresh lemon juice, salt, black pepper, fresh parsley

Directions:
Directions.
Heat butter and oil in large non-stick skillet over high heat. When butter starts to brown, add garlic. Lower heat; cook 1 minute, stirring to prevent garlic from overbrowning.
Add shrimp; cook 2 minutes, stirring occasionally. Add wine, lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through. Stir in bread crumbs and parsley. Serve immediately.
Mexican Corn Spread


Ingredients:
mayonnaise, lemon juice, butter, chili powder, salt, garlic powder

Directions:
Stir all ingredients together in a small bowl., Let sit at room temperature while cooking corn., Use a flexible spatula to spread topping on ears of corn.
Apple Pudding
Category: desserts
By Carol

A recipe that was handed down through the years from Mother to Daughter.  It's just a simple and easy 'Apple Pudding' recipe. When you are in a hurry and have very few staples on hand, you may want to give this dessert a try.  That is the basic recipe and good for the times of depression when extras are scarce. Serve either hot or cold. It is good plain but better with milk, cream, whipped cream or lemon sauce.

Ingredients:
6  tart apples - peeled, cored and sliced
¼ cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk

Directions:
Preheat oven to 325 degrees F (165 degrees C). Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish.  Pour enough milk into dish to come almost to the top of the apples, but not cover them. Bake in preheated oven 45 minutes, until apples are tender.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x9 inch dish

Calories: 260.4
Fat: 1.9 g
Saturated fat: 1.1 g
Carbohydrates: 60.2 g
Sugars: 51.5 g
Dietary fiber: 3.5 g
Protein: 3.6 g
Cholesterol: 6.5 mg
Sodium: 34.8 mg
East African Pea Soup


Ingredients:
onions, garlic, fresh ginger, salt, ground black pepper, habanero pepper, ground coriander, ground cumin, ground cardamom, clove, turmeric, tomatoes, sweet potato, water, frozen green pea

Directions:
Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
Add garlic and saute for 1 minute.
Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
Add the tomatoes and sweet potato.
Stir well.
Add 1 1/2 cups water and stir.
Bring the soup to a boil.
Reduce the heat and simmer, covered for 5 minutes.
Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
Remove the soup from the heat and stir in the remaining 2 cups of water.
Purée the soup in a blender or food processor in batches until smooth.
Return soup to the pot, add the remaining peas and gently reheat.
Simple Crunchy Potato and Onion Casserole - Low Cal


Ingredients:
onions, potatoes, butter, salt, ground black pepper

Directions:
Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better!  Be sure to use a 9x13-inch casserole.  DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly  and getting crunchy.
***Preheat oven to 350 degrees.
Spray the 9x13-inch casserole with non-stick cooking spray.
Place half of potatoes in bottom of casserole dish.
Place layer of onions over potatoes.
Sprinkle with salt and pepper.
Place remaining potatoes on the top layer.
Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
Spray top of casserole with non-stick cooking spray.
Cover and bake 20 minutes in lower third of the oven.
Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
If you are lucky, the bottom potatoes will be a little browned, too!
VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
Let melt and serve.
HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
Bake as directed.
Piernik - Honey Bread
Category: bread
By ZURIELLE

This is a recipe from my Polish grandmother. It is a semi-sweet bread that tastes wonderful with a little butter. I grew up on this stuff and it has always been one of my favorites.

Ingredients:
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
4  eggs
½ cup milk
½ cup vegetable oil
1 teaspoon baking soda
1 cup honey
4 cups all-purpose flour
½ cup raisins  (Optional)
½ cup chopped walnuts  (Optional)

Directions:
In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans. Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 30 mins
Yields: 4 - 4x8 inch loaves

Calories: 174.6
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 29.5 g
Sugars: 16.8 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Cholesterol: 23.6 mg
Sodium: 50.8 mg
June's Chocolate Bourbon Cake


Ingredients:
chocolate pudding, Bourbon, water, butter, applesauce, instant coffee powder, eggs, powdered sugar, light corn syrup, chocolate

Directions:
Preheat convection oven to 325° F (or 350° for regular oven].  Prepare a bundt pan by buttering and flouring it.  Set aside.
In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs.  Mix gently until dry ingredients are wet.  Scrape bowl & beaters.  Beat on medium speed for 2 minutes.  If using stir in mini chocolate chips by hand.  Pour batter into prepared bundt pan.
Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean.  Let cool in pan for 10 minutes.
Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake.  Remove bundt pan.  Let cool until lukewarm.
For optional glaze, combine powdered sugar and corn syrup (or Lyle’s golden syrup or honey] in a medium bowl.  Stir together adding enough cream (1/2-n-1/2 and/or milk] to make smooth and pourable.
Pour glaze over cake.  (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out.  This is totally optional.  If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.]  Let set about 5-10 minutes before drizzling chocolate.
Melt chocolate and stir until smooth.  Place in the bottom corner of a disposable plastic baggie.  Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes.  Alternatively leave out overnight to set the chocolate.
Cheddar, Crab and Wine Fondue


Ingredients:
cheddar cheese, all-purpose flour, white wine, caraway seed

Directions:
Drain crabmeat and flake.
Mix cheese and flour together.
Heat wine until bubbles rise.
Over low heat add cheese mixture to the wine, 1/2 cup at a time, stirring in between each addition, till the cheese is melted.
Add caraway seeds and crabmeat.
Transfer to fondue pot.
Last but not least, ENJOY!
Magnificent Macaroni Salad


Ingredients:
medium pasta shell, eggs, celery, tuna fish, green pepper, buttermilk, mayonnaise, sugar, season salt, crazy salt, black pepper, paprika, parsley

Directions:
Cook shells per directions., Remove yolks from hard boiled eggs., Mash egg yolks with buttermilk, mayo, sugar, salt and pepper., This makes the dressing., Drain shells and rinse with cold water., Add onion, celery, tuna fish, green and red pepper to shells., Dice egg whites and add to shells., Pour dressing over shells., Add paprika and parsley., Toss.
Chicken and Broccoli Alfredo
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Ingredients:
½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can  Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Cook chicken until browned, stirring often. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Cook time: 20 mins
Total time: 20 mins
Yields: 4 servings
Ranch Dressing


Ingredients:
mayonnaise, buttermilk, sour cream, herbs, cider vinegar, Dijon mustard, garlic powder, onion powder

Directions:
"Combine ingredients in a small bowl and whisk to combine thoroughly.  Refrigerate for at least 2 hours before serving."
Instant Pot® Keto Hamburger Soup
Category: soups-stews-and-chili
By thedailygourmet

This creamy, keto-friendly hamburger soup with bacon packs so much flavor you might not even miss the actual sandwich! Garnish each serving with tomatoes, bacon, cheese, and onions, if desired.

Ingredients:
2 tablespoons butter
2 strips thick-cut bacon, chopped
½ cup diced onion
8 ounces pork sausage
8 ounces lean ground beef
1 cup water
½ cup fire-roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
1 cup heavy whipping cream
½ (8 ounce) package grated sharp Cheddar cheese
½ (4 ounce) package cream cheese
2 teaspoons Montreal steak seasoning (such as McCormick®)
½ teaspoon dried minced garlic
½ teaspoon dried savory

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and cook bacon and onion for 1 to 3 minutes. Add sausage and ground beef. Cook and stir to break up meat until crumbly and browned throughout, 5 to 7 minutes more. Add water, tomatoes, Worcestershire sauce, and mustard. Add cream, Cheddar cheese, and cream cheese. Stir until cheese is melted, about 5 minutes more. Add steak seasoning, garlic, and savory; stir to combine.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 479
Fat: 41.9 g
Saturated fat: 22.6 g
Carbohydrates: 5.5 g
Sugars: 1.5 g
Dietary fiber: 0.5 g
Protein: 20.1 g
Cholesterol: 145.3 mg
Sodium: 1008.8 mg
Savory Cheddar Zucchini Muffins
Category: bread
By Pam Ziegler Lutz

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Ingredients:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1  egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Mix the flour, baking powder, baking soda, and salt in a bowl. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 12 muffins

Calories: 170.6
Fat: 8.9 g
Saturated fat: 5 g
Carbohydrates: 15.7 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 6.8 g
Cholesterol: 39.5 mg
Sodium: 444.2 mg
Egg in a Microwave


Ingredients:
egg, salt

Directions:
crack a egg on a plate.
microwave for 2 min.
take out add salt (if wanted].
Enjoy!
Hawaiian Macaroni Salad
Category: salad
By Jessica Daulton

Simple and tasty macaroni salad just like you'd get at a Hawaiian restaurant. No fruit in this salad, just macaroni, carrot, and dressing. Very yummy and easy to make.

Ingredients:
6 cups elbow macaroni
2 cups mayonnaise, or more to taste
½ cup milk
½ cup shredded carrot
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper. Chill in the refrigerator for at least 2 hours, or up to overnight.

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 12 servings

Calories: 465
Fat: 30.1 g
Saturated fat: 4.6 g
Carbohydrates: 41.3 g
Sugars: 2.5 g
Dietary fiber: 1.8 g
Protein: 7.6 g
Cholesterol: 14.7 mg
Sodium: 231.7 mg
Angel Hair Pasta With Roasted Tomato Sauce


Ingredients:
angel hair pasta, roma tomatoes, garlic cloves, onion, fresh basil leaf, red pepper flakes, kosher salt, extra virgin olive oil, fresh parmesan cheese

Directions:
Set oven to 475.
Cut tomatoes in half lengthwise.
On a large sheet pan, lay tomatoes cut side up.
Scatter garlic, onion slices, and basil on the pan with the tomatoes.  Sprinkle the kosher salt and crushed red pepper over all of the ingredients.
Drizzle the olive oil over everything, more or less to taste.  I like to get a little olive oil on each tomato half.
Place in heated oven for 35-45 minutes.
About 15 minutes before sauce is done, start cooking the angel hair pasta.  Angel hair cooks very fast, so keep an eye on it.  When done, drain and drizzle with olive oil so it doesn't stick together.
Back to the sauce!
When tomatoes begin to 'roast' or turn black, it should be done.  Smash a garlic clove if unsure.  If soft, it's done.
Remove from the oven, let it cool for 5 minutes.
Throw it all in a food processor and pulse until desired consistency.
Pour the pasta into a large pretty bowl, drizzle again with a little olive oil if desired.  After processing, pour the tomato sauce over the pasta.
Sprinkle with fresh grated parmesan.
Garnish with a sprig of basil.
Serve with a salad and french bread. Enjoy!
Apricot Glazed Carrots


Ingredients:
carrots, water, chicken bouillon cubes

Directions:
"In a sauce pot bring all ingredients to a rolling boil, boil gently for 10 minutes or until carrots are tender."
Apple Bacon Gouda Quiche


Ingredients:
eggs, half-and-half, gouda cheese, bacon, baking apples, baking apple, nutmeg, salt, black pepper

Directions:
Line a glass pie plate or glass cake pan with crust, crimping top to edges of pan.
Preheat oven to 350 ° Fahrenheit.
Halve, core, and peel apple, then mince and scatter in bottom of pie plate.
Top with minced bacon and chopped Gouda cheese.
Whisk eggs in mixing bowl with half and half, then stir in nutmeg, salt and pepper. I recommend using a whole nutmeg with microplane grater, grating enough to dust the custard mixture lightly.
Pour custard mixture into pie plate and shake the plate a little to even it out and tap any ingredients that poke up under the wet custard mix.
When oven is properly hot, place pie plate on a supporting pan and into oven on a middle shelf.
Bake for 35 minutes, then check doneness with a butter knife to see if custard is firm. If it needs more time, go in 5 minute intervals, covering the crust if it browns excessively.
Allow to sit undisturbed out of the oven for 20 minutes before slicing.
Serve warm.
Tuscan Bean Soup


Ingredients:
red kidney beans, great northern beans, pasta, olive oil, garlic cloves, parsley

Directions:
Place half the beans in the food processor with half the stock and puree until smooth.
Pour into pot and boil on med high heat.
Add remaining beans and the remaining stock.
Boil again with the shell pasta for 15 mins or until pasta is soft, but still has a bite to it.
Meanwhile, in a small skillet, pour olive oil and cook garlic until golden brown for 2-3 minutes.
Stir into soup and add parsley.
Season with salt and pepper to taste.
Drizzle with olive oil and serve with bread.
Easy Lemon Cake Cookies with Icing
Category: desserts
By Karla Gonzalez

Fast, easy, and clean up is a snap!  Let your kids help with this one.

Ingredients:
1 (18.25 ounce) package lemon cake mix
2  eggs
⅓ cup vegetable oil
1 cup confectioners' sugar
¼ teaspoon lemon extract
1 tablespoon milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line baking sheets with foil. Mix together cake mix, eggs, and vegetable oil.  Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes.  Do not overbake!  Once all the cookies are done.  Remove the foil.  You have a no need to clean baking sheet. To Make Lemon Icing:  Mix together confectioners' sugar, lemon extract, and milk.  Mix ingredients together  (more or less to your desired liking).  When the cookies are warm or completely cooled, place as much icing on them as you like!

Yields: 2 dozen

Calories: 287.1
Fat: 12.1 g
Saturated fat: 2.9 g
Carbohydrates: 41.6 g
Sugars: 28.7 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 42.2 mg
Sodium: 320.6 mg
Lemon Chili Chicken


Ingredients:
spaghetti, garlic cloves, black pepper, olive oil, parmesan cheese

Directions:
Cook pasta until aldente. Drain then set aside.
Heat oil and add garlic and chili and cook until fragrant.
Add chicken and lemon juice.
Cook chicken until mostly done, then remove chicken into a bowl.
Cook chosen veg until mostly done.
Return spagetti and chicken to the pan, add cream until all ingredients warmed through.
Serve, topped with parmesan to taste.
Use whatever fresh garden produce you have to enhance this dish.
Yum!
Pom-Apple Cranberry Relish


Ingredients:
pomegranate juice, sugar, fresh cranberries, apple, orange zest, salt, of fresh mint

Directions:
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached—about 15 minutes. (Thin like pure maple syrup.].
Meanwhile, using a food processor, coarsely chop the cranberries.
Pour them into a medium bowl and add the pomegranate syrup. It’s ok if it’s still warm.
Add the diced apple, pomegranate arils, orange zest salt and mint. Mix well.
Eat right away or chill for up to a week.
Clamato® Cooked Salmon
Category: trusted-brands-recipes-and-tips
By Clamato

Fast food doesn't have to be boring! Catch a Pacific breeze and delight your taste buds with this salmon dish seasoned with the distinctive flavors of Clamato®, garlic cloves, jalapeño, basil and more.

Ingredients:
3 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, sliced
1  fresh jalapeno chile, seeded and minced
½ bunch cilantro, chopped fine
½ bunch basil, chopped fine
2  limes, juiced
1 ½ cups Clamato® Tomato Cocktail
Salt and pepper to taste
4  salmon fillets

Directions:
In a large skillet, over medium-high heat; heat olive oil, add onions, garlic, jalapeno, cilantro; basil cook 3-5 minutes. Add limes juice, Clamato®; bring to boil. Reduce heat, cover and simmer slowly. Season salmon fillets with salt and pepper, place in Clamato® broth; cook fillets 9-12 minutes. Serve with white rice and vegetables.

Prep time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 305.5
Fat: 17.1 g
Saturated fat: 2.9 g
Carbohydrates: 11.8 g
Sugars: 2 g
Dietary fiber: 1.9 g
Protein: 26.1 g
Cholesterol: 51.2 mg
Sodium: 392.2 mg
Rhubarb Strawberry Jello Cake


Ingredients:
flour, baking powder, salt, sugar, butter, egg, milk, rhubarb, strawberry Jell-O gelatin dessert, flour, sugar, butter

Directions:
Preheat oven to 375°F.
Lightly grease a 9x13-inch baking pan.
In a small bowl, sift together 1 cup flour, the baking powder. salt and 2 Tablespoons sugar.
Cut in 1/3 cup butter/margarine.
Stir in the beaten egg and milk; mix well.
Spread the mixture in the prepared pan.
In a small bowl combine the 1/2 cup flour, 1 cup sugar and 1/4 cup butter to make a crumb-like struesel.
Distribute the rhubarb evenly over the cake mixture.
Sprinkle the strawberry jello evenly over the rhubarb and cake.
Sprinkle the stuesel crumbs evenly over all.
Bake for 40 minutes or until a toothpick comes out clean.