Reesie's 70's Cake

2 C. flour
2 C. sugar
2 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 - 16 oz. can fruit cocktail with the juice

Topping:
1/2 C. brown sugar
1/2 C. pecans, chopped
1/2 C. coconut
1/2 C. old fashioned oats

Preheat oven to 350 degrees. Spray 9 x 13" cake pan.

In a large bowl, mix the flour, sugar, eggs, salt, baking soda, vanilla and the fruit cocktail with the juice. Pour mixture into the prepared pan.

In a smaller bowl, mix together the topping ingredients. Sprinkle the topping on top of the batter in the cake pan. Bake for 35 minutes.

Serving Suggestions:

• Serve with a dollop of cool whip.
• This makes a great potluck cake!
• A warm caramel sauce drizzled on top would also be lovely. 

Reesie's Rhubarb Coffee Crumble

For the cake:
1 C. sugar
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. plain greek yogurt
4 C. rhubarb, chopped

For the crumble:
1 C. sugar
1/2 C. flour
1/4 C. butter, softened
1/2 C. walnuts, chopped

Preheat oven to 350 degrees. In a large bowl, mix your flour, sugar, baking soda, salt, eggs, and yogurt. Mix until well blended, it will be a very thick batter. Stir in rhubarb. Spread batter in a greased 9x13 pan.

Mix together the crumb using a fork. Sprinkle the crumble on top of the cake.

Bake the cake for 40-45 minutes. Let the cake cool & enjoy!

Serving suggestions:

• Do not eat the entire cake at once!
• Serve as part of your brunch. 
• To make it more of a dessert, serve it with ice cream or whipped topping. Or drizzle with caramel sauce. If you are daring, serve it with all three!!
• Bring to share for a coffee break with friends!