Rhubarb Crunch Cake
By aarrington
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4/5
(1 Votes)
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Ingredients
- Cake:
- 2 C rhubarb, cut into 1/2" pieces
- 2 T flour
- 1 1/2 C sugar
- 1/2 C shortening
- 1 egg
- 2 C flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C buttermilk
- 1 tsp. vanilla
- Topping:
- 1/2 C sugar
- 1/4 C brown sugar
- 1 tsp. ground cinnamon
- 1/4 C butter
- whipped cream for serving (optional)
Details
Servings 1
Preparation
Step 1
Preheat oven to 350°. In a medium bowl, combine rhubarb & 2 T flour; toss gently until rhubarb is lightly coated. In large mixer bowl, combine sugar & shortening; beat well. Add egg; beat well. Sift together 2 C flour, baking soda & salt; add alternately with buttermilk, stir well. Add vanilla & rhubarb. Turn into greased 13x9" pan.
In a small bowl, combine topping ingredients; mix until crumbly. Sprinkle evenly over cake. Bake 35-40 minutes or until cake springs back when touched lightly with finger.
Serve with whipped cream if desired
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