Rhubarb Crumb Cake
Rosauers Grocery Store, Spokane, WA 2009
1/2 cup butter
1 1/2 cups brown sugar, packed
2 eggs, beaten
1 tsp. baking soda
1 cup sour cream
2 cups flour, sifted
1 1/2 cups rhubarb, cut up
1 tsp. vanilla
1/2 cup brown sugar
1 tsp. cinnamon
1 T. butter
1 cup chopped nuts
Cream butter and 1 1/2 cups brown sugar. Stir in egg and blend well. Combine baking soda, flour and sour cream and stir in until well mixed. Stir in rhubarb and vanilla. Turn into prepared 9x13-inch pan. Combine 1/2 cup brown sugar with cinnamon and 1 T. butter; sprinkle over batter. Top with nuts. Bake at 350 degrees for 35 minutes or until cake tests done.
Serves 12.
1 1/2 cups brown sugar, packed
2 eggs, beaten
1 tsp. baking soda
1 cup sour cream
2 cups flour, sifted
1 1/2 cups rhubarb, cut up
1 tsp. vanilla
1/2 cup brown sugar
1 tsp. cinnamon
1 T. butter
1 cup chopped nuts
Cream butter and 1 1/2 cups brown sugar. Stir in egg and blend well. Combine baking soda, flour and sour cream and stir in until well mixed. Stir in rhubarb and vanilla. Turn into prepared 9x13-inch pan. Combine 1/2 cup brown sugar with cinnamon and 1 T. butter; sprinkle over batter. Top with nuts. Bake at 350 degrees for 35 minutes or until cake tests done.
Serves 12.