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Slice of Rhubarb Crunch Cake on a plate with whipped cream and fork.

Rhubarb Crunch Cake

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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.