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Rhubarb Coffee Cake

By: Deb Quest

"'I adapted several coffee cake recipes to come up with this tender treat,' notes Deb Quest of Saskatoon, Saskatchewan. It's so moist and yummy that even people who usually don't care for rhubarb (like me!) ask for seconds.'"

Rate/Review | Read Reviews (30)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1/2 cup shortening
1 1/2 cups packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon

Directions

In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.