Layer 5 to 6 cups cut-up rhubarb on top of crust.
I like to use 2 small boxes of jell-o. That way I can mix flavors
1 pkg Sure-Jell (low sugar or pink box)
1 cup wine vinegar
Cook one pound Asparagus, tender but firm to the bite.
1.5 lbs fresh asparagus, cut into bite size pieces.
Blanch asparagus 2 minutes. Immediately put in to ice cold water. Drain. Stir asparagus and remaining ingredients together in medium sized bowl. Let stand for 4 hours. Serve chilled.
6 cups raw corn, cut fresh
1 medium head cabbage, shredded (green or red)
2 Tbls. garlic salt
4-1/2 Cups Rhubarb, chopped
3 Cups flour
3/4 Cup sugar
To make filling, combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. Cool.
To make cake, combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one-half of batter in greased 13 X 9 inch b aking pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.
Mix topping ingredients until crumbly; springkle over all.
Bake at 375 degrees for 45 minutes. Serve slightly warm.
Yield: 12-16 servings.
Ingredients for crust:
1/2 Cup Shortning
Combine into crumbles mixture and pat int0 the bottom of a 9 X 13 inch pan and bake @ 350 degrees for 15 minutes.
Ingredients for center filling:
5 Cups Rhubarb cut into 1 inch length or shorter
C0mbine and put over crust and bake for 45 minutes or until rhubarb is done.
Ingredients for topping:
6 egg whites
Beat together in mixer on high until stiff peaks form. Layer evenly over filling mixture and brown slightly.