Rhubarb Crumb Cake Recipe

Rhubarb Crumb Cake Recipe photo by Taste of Home

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When the rhubarb comes up, I'm the first one in our household to get at it. I treat my family to this cake every spring.

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Rhubarb Crumb Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-16 Servings

15 35 50

Ingredients

1/2 cup shortening
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon orange-flavored breakfast drink mix, optional
1 cup buttermilk
2 cups finely chopped fresh or frozen rhubarb
TOPPING:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup flaked coconut
1/2 cup chopped nuts

Directions

In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb.
Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes. Yield: 12-16 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 270 calories, 10 g fat (3 g saturated fat), 15 mg cholesterol, 105 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Crumb Cake in Bountiful Harvest Cookbook , p90