Rhubarb Cream Cake

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Ingredients

  • 1/2 cup (125 ml) granulated sugar
  • 1/2 cup (125 ml) chopped nuts
  • 2 Tablespoons (30 ml) margarine, melted
  • 1 Teaspoon (5 ml) cinnamon
  • 1 1/2 cup (375 ml) packed brown sugar
  • 1/2 cup (125 ml) shortening
  • 1 egg
  • 2 cups (500 ml) all-purpose flour
  • 1 Teaspoon (5 ml) baking soda
  • 1/2 Teaspoon (2.5 ml) salt
  • 1 cup (250 ml) sour cream
  • 1 1/2 - 2 cups (500ml) rhubarb, cut up

Preparation

Step 1

Mix sugar, nuts, butter, and cinnamon together until crumbly. Set aside.

Step 2

Cream together shortening, sugar & egg. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Stir in rhubarb.

Step 3

Turn into greased 9" (2 L) square pan. Sprinkle with crumbly topping. Bake 350 degrees (180 degrees C) for 40-50 mins.

Step 4

Cut into squares, serve with whipped cream.

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Thawed frozen rhubarb may be used, do not drain.

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