Taste of Home
Rhubarb Streusel Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: about 12 servings.
Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
Ingredients
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1-1/2 cups packed brown sugar
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1/2 cup shortening
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1 large egg
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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1-1/2 cups chopped rhubarb
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TOPPING:
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1/4 cup sugar
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1/4 cup packed brown sugar
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1/2 cup chopped pecans or walnuts
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1 tablespoon butter
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1 teaspoon ground cinnamon
Directions
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1.
In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.
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