This is a recipe I make frequently in the spring, when rhubarb is fresh. It mixes together quickly and is so good!
Rhubarb Coffee Cake
1/2 cup oil
1 1/2 cup sugar
1 cup buttermilk (I use regular milk with no problem)
2 heaping cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rhubarb, cut thinly
1/2 package strawberry jello
1/2 cup sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees. Stir together oil, sugar and egg. Add buttermilk, then stir in flour, baking soda and salt. Stir in rhubarb. Pour into a greased 9 x 13 pan.
Sprinkle the 1/2 package of jello over top and swirl through batter with a knife.
Mix together the remaining sugar with the cinnamon and sprinkle on top of batter.
Bake at 350 degrees for 40 minutes or until cake tests done.
Serve topped with whipped topping.
* This is always a hit and rates a 10!