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Rhubarb Crumb Cake

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.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    16 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 large egg, room temperature
  • 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.
Nutrition Facts
1 piece: 270 calories, 10g fat (3g saturated fat), 15mg cholesterol, 105mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 4g protein.

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