Sour Cream Rhubarb Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 15 servings.
Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years.
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 (1/2-inch chunks)
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TOPPING:
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1/2 cup sugar
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1/2 cup chopped walnuts
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1 teaspoon ground cinnamon
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1 tablespoon butter, softened
Directions
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1.
In a 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-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares
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