 | | 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.
- Pour batter into the cake pan and spread evenly.
- Sprinkle the topping evenly over the top of the cake.
- Place in the preheated oven and bake for 45 minutes or until a toothpick poked in the middle of the cake comes out clean.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9" x 13" x 2" cake pan
Servings: 15
Serving Size: 1 piece
|  | | Ingredients | | - | | TOPPING: |
| - | | 1/2 cup white sugar |
| - | | 1/3 cup chopped pecans |
| - | | 1 teaspoon cinnamon |
| - | | 1 tablespoon margarine, melted |
| - | | CAKE: |
| - | | 1/4 cup shortening |
| - | | 1/4 cup margarine |
| - | | 1 1/2 cups brown sugar |
| - | | 1 egg |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 cups flour |
| - | | 1 cup sour cream, regular or light |
| - | | 1 1/2 cups diced rhubarb |
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