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- 2 cups flour
- 1 cup sour cream, regular or light
- 1 1/2 cups diced rhubarb
The moist texture and crunchy topping are a perfect combination for this flavorful
href="http://www.recipetips.com/kitchen-tips/t-177-/all-about-rhubarb.asp">rhubarb cake. Search our
site for many more delicious rhubarb recipes. Learn
href="http://www.recipetips.com/kitchen-tips/t--1375/how-to-freeze-rhubarb.asp">how to freeze rhubarb so that you can enjoy all your
favorite rhubarb
recipes all throughout the year.
Directions
TOPPING:
Mix the white sugar, nuts, cinnamon, and melted margarine together.
Set mixture aside
to use later.
CAKE:
Grease and flour a 9" x 13" x 2" cake pan. Preheat the oven to 350° F.
In a large mixing bowl, beat the shortening, margarine, brown sugar, and egg together with an
electric mixer until light and creamy.
Add the soda, salt, 1/2 the flour and 1/2 the sour cream. Mix until blended and then add the
remaining flour and sour cream. Mix again until well blended
Add the rhubarb and stir until well distributed.
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