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Rhubarb Crunch Cake

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Rate this recipe 4/5 (1 Votes)

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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