This is one of my absolute favorite rhubarb recipes. It originated with O Wise One's Grandmother Edna. She was of German descent and a fabulous baker and homemaker. It is an old fashioned recipe made with simple ingredients that are easily obtained and most usually on hand in most kitchens. It reminds me of many of the coffee cakes made today with a crispy pecan, butter and sugar topping that gets really crisp. This is great in the morning with a good cup of coffee. I made it for dessert on Saturday night. I served it with black eyed peas and ham, sawmill salad, cornbread and this rhubarb cake for dessert. Grandma Edna would be proud.
Grandma Edna's Rhubarb Cake
1/2 cup margarine
1 1/2 cups brown sugar
1 cup sour cream
1 teaspoon baking soda
2 cups flour
1 1/2 cups rhubarb sliced in 1/2 inch pieces
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup sugar
1 teaspoon cinnamon
1 Tablespoon butter
1 Tablespoon flour
Preheat oven to 350
Combine 1/2 cup softened margarine, 1 1/2 cups brown sugar and cream well. Add 1 egg and mix well.
Mix 1 teaspoon baking soda in 1 cup sour cream and mix well. Add sour cream mixture to sugar mixture and stir until combined.
(I freeze my rhubarb in 1 cup increments and they work great in this recipe when halved)
To this mixture add 2 cups flour, 1 1/2 cups sliced rhubarb, 1 teaspoon vanilla and a pinch of salt. Stir well.
Pour batter into buttered 9 X 13 baking dish
1/2 cup chopped nuts. I use my frozen pecans from last year from the freezer.
To your chopped pecans add 1/2 cup sugar, 1 teaspoon cinnamon, 1 Tablespoon melted butter and 1 Tablespoon flour. Mix it all together just until all flour is incorporated and pecans coated.
Sprinkle pecan, sugar and cinnamon mixture over cake batter.
Bake in 350 oven for approximately 40 minutes or until top of cake is golden brown.
You can also half this recipe and bake it in a skillet. What a great snack cake or morning coffee cake. Something a little different than the traditional rhubarb pie but just as good and simple too! And a great use for that frozen rhubarb.
Blessings from The Holler
The Canned Quilter