This cake has a surprisingly thick batter, almost like cookie dough. It yields a moist, dense cake, that perhaps accounts for the very high water content of rhubarb.
- 1/3 cup sugar
- 1/2 cup chopped nuts– chef’s choice (I used walnuts)
- 1 Tablespoon butter
- 1 teaspoon cinnamon
- 1/2 cup shortening or butter
- 1 1/2 cups brown sugar
- 1 egg, beaten
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh rhubarb, cut into 1-inch lengths
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.
In a small bowl combine first 4 ingredients for topping. Set aside.
In a large bowl, cream the shortening or butter with brown sugar and egg. In a separate bowl combine flour, baking soda, and salt. Add to creamed mixture, alternating with sour cream. Mix thoroughly. Add rhubarb and stir to combine. Pour into prepared pan. Sprinkle with topping and bake 40 to 50 minutes or until toothpick inserted in center comes out clean.