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Rhubarb Sour Cream Cake Recipe

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The moist texture and crunchy topping are a perfect combination for this flavorful rhubarb cake.
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.
Container: 9" x 13" x 2" cake pan
Prep Time: 1 hour
Cook Time: 45 minutes
Serving Size: 1 piece
Servings: 15
Enter desired servings   Change Servings
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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