• Cooking Time: 35 to 40 minutes
  • Servings:
  • Preparation Time:


At our library I found a series of cookbooks by Edna Staebler: Cakes and Frostings with Schmecks Appeal. There are 12 cookbooks in this series. Rhubarb is my favorite fruit so when I saw this recipe and decided to try it. It was so worth the try. Moist with a hint of rhubarb and the crunch of the topping. I will be making this one again when the rhubarb is ready. Frozen was used for this cake.


  • 1 1/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1/2 cup butter, (she called for shortening)
  • 1 egg
  • 1 cup sour cream
  • 1 tsp. vanilla extract or almond extract (used almond extract)
  • 2 cups unbleached flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 or 3 cups diced rhubarb
  • Topping:
  • 1/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped nuts ( used slivered almonds)


  • In your stand mixer cream sugars and butter (shortening) until creamy. Beat in egg. Add sour cream and almond extract. Combine until just mixed.
  • In small bowl combine flour, baking soda and baking powder with a whisk.
  • Add flour mixture to creamed mixture and blend until just mixed.
  • Take off mixer and fold in rhubarb
  • Pour into 9" X 9" baking pan.
  • Sprinkle topping to top of cake.
  • Bake 350º for 35 to 40 minutes, or until tootpick inserted in the center comes out clean. If you are using frozen rhubarb bake 15 minutes longer.
  • Server warm.

Categories: Cake 

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