Ingredients

The following ingredients have 12 Servings
  • RHUBARB FILLING
  • 4 cup(s) rhubarb, cut into 1 inch pieces
  • 2 tablespoon(s) lemon juice
  • 1 cup(s) sugar
  • 1/3 cup(s) corn starch
  • CAKE
  • 3 cup(s) flour
  • 1 cup(s) sugar
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 1 cup(s) butter, softened
  • 2 - eggs, lightly beaten
  • 1 cup(s) buttermilk
  • 1 teaspoon(s) vanilla
  • - 3 - 4 drops , red food coloring ( optional )
  • TOPPING
  • 3/4 cup(s) sugar
  • 1/2 cup(s) flour
  • 1/3 - 1/4 cup(s) butter, softened

Instruction

  • In a saucepan, mix sugar and corn starch. Add the rhubarb, lemon juice and sugar; stir well to combine. Cook until thickened, about 3 minutes; Cool.
  • In a large mixing bowl; mix flour, sugar, baking soda, baking powder and salt.
  • Cut in butter.
  • Add eggs, buttermilk and vanilla; stir well. Spread half of batter into a greased 9x13 inch pan.
  • Spread rhubarb filling on top of cake batter.
  • Spoon the remaining cake batter over the rhubarb filling. Making sure to cover the filling. For topping, combine sugar and flour; cut in the butter till forms a crumb. Sprinkle evenly on top of cake.
  • Bake at 350 degree F for 45-50 minutes or until a toothpick inserted near the center comes out clean and the cake is golden brown. Cool on a wire rack.