Rhubarb Crumb Cake Recipe

5 2 2
Rhubarb Crumb Cake Recipe
Rhubarb Crumb Cake Recipe photo by Taste of Home
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Rhubarb Crumb Cake Recipe

Read Reviews
5 2 2
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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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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 sweetened shredded 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.
Originally published as Rhubarb Crumb Cake in Bountiful Harvest Cookbook 1994, p90

Nutritional Facts

1 piece: 270 calories, 10g fat (3g saturated fat), 15mg cholesterol, 105mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 4g protein.

  • 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 sweetened shredded coconut
  • 1/2 cup chopped nuts
  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

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MY REVIEW
wefarm2live User ID: 2555499 39945
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
sunsugar User ID: 1535565 18627
Reviewed Apr. 30, 2013

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

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