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Rhubarb Crumb Cake
in Guest Recipe Book
(total ratings: 2)
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Great served warm with whipped topping or a scoop of vanilla ice cream!
1/2 cup Crisco (solid vegetable shortening)
2 cups granulated sugar (divided)
1 teaspoon baking soda
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoons salt
2 cups chopped rhubarb (fresh or frozen)
1/2 cup brown sugar
1 teaspoon ground cinnamon
Preheat oven to 350ºF (180ºC). Grease and flour a 9-inch (23 cm) square cake pan.
Using an electric mixer, cream together shortening, 1 1/2 cups sugar and eggs. In a small bowl, combine baking soda and milk, allowing to stand for a few minutes. To the sugar mixture, add flour, salt and rhubarb. Add milk mixture and beat until well blended.
Combine the remaining 1/2 cup sugar, the brown sugar and the cinnamon. Sprinkle over cake batter. Bake in preheated 350ºF (180ºC) oven in prepared cake pan for 45 minutes. Cool on wire rack and serve warm.
Makes 6 servings.
|Source: Family Member|
|Submitted By: Joyce Ann Hallisey|
|Date: May 10, 2004|