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Rhubarb Coffee Cake with Caramel Sauce

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 18 servings (1-2/3 cups sauce).
Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. —Angie Fehr, Ottosen, Iowa

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1-1/2 cups finely chopped fresh or frozen rhubarb
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream

Directions

  • 1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13x9-in. baking pan.
  • 2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
  • 4. For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened. Serve with warm coffee cake.

Nutrition Facts

1 piece: 336 calories, 15g fat (7g saturated fat), 40mg cholesterol, 148mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 3g protein.

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