Ingredients
- TOPPING:
- 1/2 cup white sugar
- 1/3 cup chopped pecans
- 1 teaspoon cinnamon
- 1 tablespoon margarine, melted
- CAKE:
- 1/4 cup shortening
- 1/4 cup margarine
- 1 1/2 cups brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flour
- 1 cup sour cream, regular or light
- 1 1/2 cups diced rhubarb
Container: 9" x 13" x 2" cake pan
Directions
TOPPING:
- Mix the white sugar, nuts, cinnamon, and melted margarine together.
- Set mixture aside to use later.
- Grease and flour a 9" x 13" x 2" cake pan. Preheat the oven to 350°F.
- In a large mixing bowl, beat the shortening, margarine, brown sugar, and egg together with an electric mixer until light and creamy.
- Add the soda, salt, 1/2 the flour and 1/2 the sour cream. Mix until blended and then add the remaining flour and sour cream. Mix again until well blended
- Add the rhubarb and stir until well distributed.
- Pour batter into the cake pan and spread evenly.
- Sprinkle the topping evenly over the top of the cake.
- Place in the preheated oven and bake for 45 minutes or until a toothpick poked in the middle of the cake comes out clean.
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