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Rhubarb Crumb Cake Recipe
Rhubarb Crumb Cake Recipe photo by Taste of Home

Rhubarb Crumb Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rhubarb Crumb Cake in Bountiful Harvest Cookbook 1994, p90

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.

Reviews for Rhubarb Crumb Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed May. 18, 2014

This cake was very moist and yummy. I did not add the orange drink mix and it was still great!

MY REVIEW
Reviewed Apr. 30, 2013

This is a nice, moist flavorful cake. The family loves it. This is a keeper!

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