Rhubarb Coffee Cake
Servings
9
People
Cook Time
40–45
Minutes
Servings
9
People
Cook Time
40–45
Minutes
Ingredients
Cake:
1/2
Cup
Shortening
1 1/2
Cup
Packed Brown Sugar
1
Egg
1
tsp
Baking Soda
2
Cups
All Purpose Flour
1
tsp
Salt
8
oz
Sour Cream
2
Cups
Rhubarb
Topping:
1/2
Cup
Packed Brown Sugar
1/2
Cup
Chopped Walnuts
1
tsp
Butter or Margarine
(Melted)
1
tsp
Ground Cinnamon
Instructions
In a mixing bowl, cream shortening and brown sugar
Beat in egg
Combine flour, baking soda and salt; add into creamed mixture alternating with sour cream
Fold in rhubarb
Pour into (2) greased 8″ square baking dishes
Topping:
Combine ingredients; sprinkle over batter
Bake at 350° for 40–45 minutes or until a toothpick inserted near the middle comes out clean
Cool on wire racks
May be frozen for up to 6 months!