Cooking Thursday

Guess what's just coming into season here?  Rhubarb!  I really like rhubarb but for some reason it doesn't want to grow on our property.  A friend's grandson has a vegetable stand and was selling some, so I bought a bunch to make this recipe.  It's a Rhubarb coffee cake, one of Bob's favorite recipes.  This recipe stirs up quickly; chopping the rhubarb is the hardest thing about making it.  The cake is so good, it's moist and full of flavor!  It doesn't last long because it's so moist, but Bob is always willing to eat extra "so it doesn't go bad".  :)
I've shared this one before but it's been awhile.  If you have rhubarb, give this a try.  I guarantee you'll like it!

Rhubarb Coffee Cake

1/2 cup oil
1 1/2 cup sugar
1 egg
1 cup milk
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 milk 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 1/2 cup sugar with the cinnamon and sprinkle over the batter.
Bake for 40 minutes or until cake tests done.
Serve topped with whipped topping.