Email to Buny      

Coffeecake: Sour Cream Rhubarb Coffee Cake

Source of Recipe

Arlene Vogt


List of Ingredients

1 1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (8 oz)
1 1/2 cups chopped rhubarb (1/2 inch chunks)

TOPPING:
1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon butter, softened


Recipe

In a mixing bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9 inch baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350ºF for 45-50 minutes or until done. cool slightly before cutting into squares. Serves 12-15.