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| Prep Time | 1 hour |
| Cook Time | Bake @ 350 for 35 minutes |
| Servings |
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Ingredients
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 2 cups fresh rhubarb chopped
Topping
- 1/2 cup brown sugar packed
- 1 tbsp all purpose flour
- 1 tsp cinnamon
- 1 tbsp butter softened
- 1/3 cup walnuts chopped
Ingredients
Topping
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Instructions
- Grease a 13 x 9" cake pan. Preheat oven to 350. Beat butter and sugar in a bowl until smooth. Beat in the eggs, stir in sour cream and vanilla. Then add flour, baking soda and salt, fold into the creamy mixture, stir in rhubarb, then pour into cake pan. Mix all topping ingredients in a bowl until crumbly, sprinkle over top of rhubarb mixture. Bake 35 minutes or until knife inserted into cake comes out clean. Serve warm, refrigerate leftovers. ENJOY!
Recipe Notes
Bonnie Boyd
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