Rhubarb Crunch Cake

By barbgreenfield

This is one of my favorite desserts! It's sweet and crunchy and is perfect with a cup of hot tea!

Ingredients

• Cake:
• 2 C. flour
• 1 1/4 C. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 2 eggs
• 1/2 C. vegetable oil
• 1/3 C. milk
• 2 C. rhubarb, cut into 1/2-inch pieces
• Topping:
• 2/3 C. flour
• 1/4 C. butter
• 3/4 C. flaked coconut
• 1/4 C. nuts, chopped
• 1/2 C. brown sugar

Preparation

Step 1

Cake: Preheat oven to 350 degrees. Combine flour, sugar, baking soda, salt, cinnamon, allspice, and cloves. In a separate bowl, combine eggs, oil, and milk. Stir liquids into dry ingredients. Stir in rhubarb. Spread batter into a greased and floured 9x13 inch baking pan.


Topping: Cut butter into flour and brown sugar. Stir in coconut and nuts until mixture is crumbly. Sprinkle on top of cake batter.

Bake 40-45 minutes or until toothpick is inserted into center comes out clean.