Friday, October 21, 2011

Nana's Rhubarb Cake

Crispy, tart/sweet and absolutely delicious!

Nana's  Rhubarb Cake


·                                 1 1/2 cups white or golden brown sugar
·                                 1 teaspoon baking soda
·                                 1/2 teaspoon salt
·                                 2 cups all-purpose flour
·                                 2 eggs, beaten
·                                 1 cup sour cream
·                                 3 cups diced rhubarb (fresh or frozen)
·                                 1 cup white sugar
·                                 1/4 cup butter, softened
·                                 1/4 cup all-purpose flour
·                                 ground cinnamon, for dusting


1.       Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2.       In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3.   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb is part of our staple diet in Winnipeg. Every garden has either a rhubarb or strawberry rhubarb garden! Unfortunately it can't be grown in the desert, so we have to resort to frozen. This recipe has been adapted from several in my Mennonite cookbook.

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