Rhubarb Crunch Cake

By aarrington

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)

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