My rhubarb is ready for harvesting.  The stalks are a beautiful ruby red and they are perfect for baking.  So I thought it was time for another rhubarb recipe.  Rhubarb Crunch Cake is a wonderful dessert that we have been eating for many years.  It was given to me by a dear friend and I am so grateful to her every time we eat it.

This moist cake can be used for dessert or enjoyed as a coffee cake with breakfast or brunch.  It takes 2 cups of chopped rhubarb which is about 2-3 stalks worth.  If you don’t have rhubarb growing in your garden it is plentiful in grocery stores and farmer’s markets right now.  So you might want to buy extra to freeze because after you eat this cake you will be wanting to make it again.

Personally, I would recommend that you get yourself a rhubarb plant or two so that you have your own annual stash.  If you need more encouragement you might check out my post on why every gardener should grow rhubarb.  You can use either fresh or frozen rhubarb for this recipe.  No need to defrost the rhubarb when adding it to a batter.  Just make sure the pieces are separated from each other.

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Rhubarb Crunch Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

A tender cake loaded with moist bits of rhubarb.  This cake has a topping that gives it just the right amount of crunch.

Course: Dessert

Ingredients

Cake Batter

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 tsp baking soda
• 1 cup sour cream, regular or light
• 2 cups flour
• 2 cups rhubarb, chopped 1/2 inch thick
• 1 tsp vanilla
• 1/2 cup pecans or walnuts, chopped

Topping

• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tbsp butter

Instructions

1. Cream the shortening and the brown sugar.  Add in the egg and mix well.
   

2. Combine the baking soda and sour cream.  Add alternately with the flour to the batter.
   

3. Stir in the rhubarb and vanilla.  Add the nuts.  Pour into a greased 9 X 13 inch baking dish.
   

4. Mix the topping ingredients, cutting the butter into the sugar and cinnamon.  Sprinkle evenly on top of the batter.  Bake at 350 degrees for 35-40 minutes.
   

This cake goes well with coffee or tea.  So brew yourself a beverage and enjoy a slice right out of the oven!  With or without whipped cream it is delightful.