Rhubarb Coffee Cake

08-25-2002, 09:24 AM

1 1/2 cups packed brown sugar 1/2 cup shortening
1 egg 2 cups all-purpose flour
1 tsp baking soda 1/2 tsp salt
1 cup (8-oz) sour cream 1 1/2 cups chopped rhubarb TOPPING:
1/4 cup sugar 1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or margarine
1 tsp ground cinnamon
In a mixing bowl, cream sugar & shortening. Add egg. Combine flour, baking soda & salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9x2-inch baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350 degrees for 45-50 minutes. Cool on wire rack. Serves 12.

This is a wonderful

cake I got this recipe at
The Newnham SunCatcher Inn in Saugatuck, Michigan
A great house with country charm and a touch of elegance!

08-25-2002, 09:38 AM

Cora this recipe sounds delicious and I can't wait to try it. I have some rhubarb in my freezer all cut up and rarin' to be put to good use. Thanks so much!