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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 how
to freeze rhubarb so that you can enjoy all your favorite
href="http://www.recipetips.com/recipes/fruits-and-vegetables/vegetables/rhubarb/">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.
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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