Rhubarb Coffee Cake
| Cook Time | 40–45 Minutes |
| Servings |
People
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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
Ingredients
Cake:
Topping:
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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!
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