Rhubarb Crumb Cake
May 12th, 2008 . by JoyceI found this recipe years ago in a newspaper. It has since become a favorite family coffee cake.
Ingredients:
½ cup shortening
½ cup brown sugar
1 egg
1 teaspoon soda
1 cup buttermilk
2 cups flour
1 ½ to 2 cups raw rhubarb (chopped into ½” pieces)
1 teaspoon vanilla
Directions:
Cream together sugar, shortening, and egg. Add soda and buttermilk, alternating with flour. Stir in rhubarb and vanilla.
Topping (sprinkle on before baking):
½ cup white sugar
1 teaspoon cinnamon
1 Tablespoon butter
Cut butter into sugar and cinnamon until it’s coarse crumbs.
Bake at 350 degrees in greased 9 x 13-inch pan for 30 to 40 minutes.
Ah yes. Yummy yummy! I made it the summer Deeder was born when Lynn gave me a bunch of rhubarb. Sadly, I didn’t know that Darren hates rhubarb! I had to eat the whole thing myself.
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Maybe if Darren hadn’t known it was rhubarb, he would have liked it. It’s not an overwhelming taste in this dessert.
Too bad.