Cooking web notes

Bake My Rhubarb Crunch Cake!

 I love this pic, the colors!

Rhubarb for sale at a grocery store ~ Wikipedia

Yes, I know rhubarb is not a middle of the road food ~ you either love it or hate it! 

It seems like everyone I know has a crop of thriving rhubarb or at least a neighbor or friend who unloads shares their harvest with anyone they can.  Therefore; I’m hoping that you are searching for yet another rhubarb recipe to show off your fine baking skills and gardening skills also, if the rhubarb happens to come out of your rhubarb patch.  And have I got a cake recipe just for you!  I’ve had it for years and have no idea where I got it.

What I like about this cake is the crunchy topping with lots of cinnamon and nuts.  Yum!  The rest of the cake is pretty delicious also because it is very moist and fruity tasting.  The topping surely spruces it up flavorfully with crunch!

  

By the way, from a botanical point of view, rhubarb is a vegetable.  After all, it is leafy green with an edible stalk.  The way we enjoy rhubarb now is how its identity was declared back in 1947 when the US Customs Court in Buffalo, New York made things official and declared that rhubarb is indeed a fruit.  As far as I’m concerned, I always thought of it as a fruit anyway…..

So, do you have a love or hate relationship with your rhubarb?

Rhubarb Crunch Cake

Ingredients:

Cake batter:

3 cups rhubarb, cut into ½” pieces

3 ounces strawberry jello

1 cup butter

1¼ cup sugar

2 eggs

1 cup sour cream

2 cups flour

1 teaspoon baking powder

½ teaspoons baking soda

½ teaspoon salt

Filling and topping mixture:

½ cup brown sugar

2 tablespoons white sugar

1 teaspoon cinnamon

½ cup chopped pecans or walnuts

Method:

Mix rhubarb with jello.  Set aside to absorb coloring.

In medium bowl, prepare cake batter:

Cream butter and sugar until light and fluffy.

Beat in eggs, mix well.

Stir in sour cream, blending well.

Mix in flour, baking powder, baking soda and salt.

Spread half of this batter into a greased 13” x 9” baking dish.

Spread rhubarb jello mixture lightly over the batter.

Combine brown sugar, white sugar, cinnamon and pecans.

Sprinkle half of this over the rhubarb.

Spread remaining batter over all.

Sprinkle with the rest of the nut mixture.

Bake at 350 degrees for 45-50 minutes until top is golden brown.

Ummm, this is just so good! 

This entry was posted on Wednesday, December 21, 2011 at 5:12 AM and is filed under Cakes/cupcakes, Desserts, Pecans, Rhubarb, Strawberries. You can follow any responses to this entry through the RSS 2.0. You can leave a response.