Post by Carolinesk on Oct 4, 2021 15:14:38 GMT -6
This is an easy recipe. I buy the 340garm (12 oz) bags of fresh cranberries and freeze them and the package is the perfect size for this cake.
Grease and flour a 9 x 13 cake pan and preheat the oven to 350F
Combine in a bowl:
2 cups flour
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
Add:
1 cup sour cream
2 eggs
and beat until smooth.
Fold in 3 cups of diced rhubarb- fresh or frozen OR 3 cups of fresh or frozen cranberries.
Spread the batter in the cake pan.
Topping:
beat together until crumbly:
1 cup sugar
1/4 cup butter or margarine
1/2 cup flour
Sprinkle crumbs on top of the cake and bake at 350F for 45 minutes
Grease and flour a 9 x 13 cake pan and preheat the oven to 350F
Combine in a bowl:
2 cups flour
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
Add:
1 cup sour cream
2 eggs
and beat until smooth.
Fold in 3 cups of diced rhubarb- fresh or frozen OR 3 cups of fresh or frozen cranberries.
Spread the batter in the cake pan.
Topping:
beat together until crumbly:
1 cup sugar
1/4 cup butter or margarine
1/2 cup flour
Sprinkle crumbs on top of the cake and bake at 350F for 45 minutes