Rhubarb Crunch Cake

Name: Rhubarb Crunch Cake
Ingredients: 1/2 c. plus 2 Tbsp. butter or margarine; 1 1/2 c. finely chopped rhubarb; 1 tsp. vanilla; 1 tsp. baking soda; 1 c. thick sour cream; 2 c. sifted flour; 1 1/2 c. brown sugar; 2 eggs; 1/2 c. white sugar; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 c. chopped nuts

12 ingredients

7 steps

Ingredients

1/2 c. plus 2 Tbsp. butter or margarine
1 1/2 c. finely chopped rhubarb
1 tsp. vanilla
1 tsp. baking soda
1 c. thick sour cream
2 c. sifted flour
1 1/2 c. brown sugar
2 eggs
1/2 c. white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped nuts

Directions

1

Cream 1/2 cup butter and brown sugar; blend in eggs and vanilla.
2

Dissolve soda in sour cream.
3

Stir in alternately with flour.
4

Add nuts and rhubarb.
5

Turn into greased and floured 9 x 13-inch pan.
6

Combine remaining ingredients and sprinkle over top. Bake at 350° for 40 minutes.
7

May be served warm with cream.