Rhubarb Crumb Cake

I found this recipe years ago in a newspaper. It has since become a favorite family coffee cake.


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


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.

2 Responses to “Rhubarb Crumb Cake”

  1. Joyce says:

    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. 🙁