Rhubarb Crunch Cake

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This is one of my favorite desserts! It's sweet and crunchy and is perfect with a cup of hot tea!

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Serving Size / Yield

20 pieces

Ingredients

  • Cake:
  • 2 C. flour
  • 1 1/4 C. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 2 eggs
  • 1/2 C. vegetable oil
  • 1/3 C. milk
  • 2 C. rhubarb, cut into 1/2-inch pieces
  • Topping:
  • 2/3 C. flour
  • 1/4 C. butter
  • 3/4 C. flaked coconut
  • 1/4 C. nuts, chopped
  • 1/2 C. brown sugar

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Directions

Cake: Preheat oven to 350 degrees.  Combine flour, sugar, baking soda, salt, cinnamon, allspice, and cloves.  In a separate bowl, combine eggs, oil, and milk.  Stir liquids into dry ingredients.  Stir in rhubarb.  Spread batter into a greased and floured 9x13 inch baking pan. 


Topping: Cut butter into flour and brown sugar.  Stir in coconut and nuts until mixture is crumbly.  Sprinkle on top of cake batter.

Bake 40-45 minutes or until toothpick is inserted into center comes out clean.


Serve with: Spiced Tea

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