Ingredients
Miranda’s Apple Rhubarb Cake
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 cup butter
1 1/2 cup brown sugar
1 egg
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups chopped fresh rhubarb
1 cup apple, peeled and chopped into 1/2 inch chunks
(Rhubarb only option - replace apple with additional cup of rhubarb)
Topping:
1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 cup rolled oats
2 tablespoons melted butter
(can also add chocolate chips)
Preheat oven to 350 degrees F.
Mix, flour, soda, salt & ginger and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in a greased/floured pan (either 9 x 13, bread pan or bundt works). For topping, mix together sugar, nuts, cinnamon, oats and melted butter into a crumble. Sprinkle over top. Bake at 350 degrees F. for 45 - 55 minutes.
Preparation
Preheat oven to 350 degrees F.
Mix, flour, soda, salt & ginger and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in egg. Beat in flour and sour cream alternately until blended. Mix in vanilla and rhubarb. Spread in a greased/floured pan (either 9 x 13, bread pan or bundt works). For topping, mix together sugar, nuts, cinnamon, oats and melted butter into a crumble. Sprinkle over top. Bake at 350 degrees F. for 45 - 55 minutes
