Rhubarb Crunch Cake

Rhubarb Crunch Cake

Made  times
Deb C 256

"This is our favorite rhubarb recipe that I've been making for years. I lost it recently but was able to find the recipe on Cooks.com, thank goodness."
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90 m 24 servings
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Original recipe yields 24 servings



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  1. Mix rhubarb thoroughly with red Jello. Set aside. Make a batter starting with creaming butter and sugar until light and fluffy. Beat in eggs well. Stir in sour cream. Add flour, salt, baking powder and baking soda. Spread half of the batter into a greased 9 x 13 inch pan.
  2. Put rhubarb lightly over batter. Combine sugars, cinnamon and nuts and sprinkle half of this over rhubarb. Spread the rest of batter over this. Sprinkle with remaining nut mix. Bake about 35 minutes in a 350 degree oven until lightly browned.


This was really good. My family enjoyed it and I will be making it a regular on our early summer menu when the rhubarb is at its freshest.