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Rhubarb Crunch Cake Recipe

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This recipe for Rhubarb Crunch Cake, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane White Johnson
Added: Thursday, September 11, 2008


1 1/2 c. brown sugar, firmly packed
1/2 c. butter
1 egg
1 c. buttermilk
1 tsp. vanilla
2 c. sifted all purpose flour
1 tsp. baking soda
dash of salt
1 1/2 c. finely chopped rhubarb
1/4 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts

Cream butter and sugar well. Blend egg, buttermilk and vanilla. Add gradually to sugar mixture. Add dry ingredients, stir in rhubarb. Pour into well greased 9x9 pan. Combine the Crunch ingredients and sprinkle over top. Bake in 350 oven for 45-50 minutes. Serve with whipped cream.




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