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2 cups unsifted all-purpose flour % cup sugar
11/2 teaspoons baking powder 1 teaspoon salt
1 cup milk
1/4 cup cooking oil
1 egg
4 cups cut-up rhubarb
3 tablespoons (half of 3-oz. pkg.) strawberry or raspberry-flavored gelatin
Topping
1/2 cup unsifted all-purpose flour 3/4 cup sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 cup butter or margarine
2 cups unsifted all-purpose flour % cup sugar
11/2 teaspoons baking powder 1 teaspoon salt
1 cup milk
1/4 cup cooking oil
1 egg
4 cups cut-up rhubarb
3 tablespoons (half of 3-oz. pkg.) strawberry or raspberry-flavored gelatin
Topping
1/2 cup unsifted all-purpose flour 3/4 cup sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 cup butter or margarine
Settings: DEFROST/HIGH
1.In mixing bowl, combine flour, sugar, baking powder, salt, milk, oil and egg. Mix until smooth. Pour into unlined 2-quart (12 x 7) glass baking dish. Top with rhubarb; sprinkle evenly with gelatin.
2.Topping: combine ingredients and cut in butter. Sprinkle over gelatin.
3.MICROWAVE on DEFROST for 15 MINUTES .
4.MICROWAVE on HIGH for 5to 6 MINUTES or until cake is no longer doughy under rhubarb. Serve warm or cool.
1.In mixing bowl, combine flour, sugar, baking powder, salt, milk, oil and egg. Mix until smooth. Pour into unlined 2-quart (12 x 7) glass baking dish. Top with rhubarb; sprinkle evenly with gelatin.
2.Topping: combine ingredients and cut in butter. Sprinkle over gelatin.
3.MICROWAVE on DEFROST for 15 MINUTES .
4.MICROWAVE on HIGH for 5to 6 MINUTES or until cake is no longer doughy under rhubarb. Serve warm or cool.
Microwave cooking answers :Healthy Recipes at Microwave Blog.
Best microwave cooking :More Recipes at Microwave Cookbook Recipes
