Grandma Sankey's Rhubarb Cake

When I was about 5 years old, my parents and aunt & uncle built houses right next door to my grandparents. I loved growing up next to my cousins and being so close to family all the time; one of my favorite things was that my Grandma Sankey's delicious treats were only a run across the grass away. This cake has always been one of my ALL time favorites! Not many people know what rhubarb is, or use it for cooking, but I love the way that it transforms in this cake.

Rhubarb is technically a vegetable.. which makes this cake healthy, right?! Maybe not after adding all the brown sugar and butter. Regardless of the caloric intake, this cake is delicious, and super easy to make!

CAKE
Cream together:
- 1/2c Margarine
- 1/2c Brown Sugar
ADD
- 2 Eggs, blend well

Combine in separate bowl:
- 1 tea Baking Soda
- 1c Sour Cream
ADD TO CREAMED MIXTURE (alternate with 2c flour)

Stir In:
- 2c Rhubarb, cubed
- 1 tea Vanilla Extract

Pour into 9x9 baking pan.

TOPPING
Combine:
- 3/4c Sugar
- 1/4c Brown Sugar
- 1/2 tea Cinnamon
- 2 tbs Flour

Cut In:
- 1/4c Margarine (or coconut as a substitute)
- Blend until crumble
- Sprinkle over batter

Bake @ 350 for 40min & ENJOY!

Even through all the years we have dated, Matt had never tried rhubarb cake! I made it one night he was gone (ate half of it by myself) and sliced him a big piece the next day to try. He won't admit it, but I think he was a little unsure of how a tart veggie could transform into a sweet treat. I reminded him we eat cake made from carrots or cheese all the time - surely rhubarb could be delicious in cake too! He loved it. I served his first piece room temperature, which is amazing, but the second one hot out of the broiler. Superb.

Try it yourself & let me know what you think!