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 decades. —Arlene Vogt, Fond du Lac, Wisconsin
Sour Cream Rhubarb Coffee Cake
Sour Cream Rhubarb Coffee Cake
Prep Time
15 min
Cook Time
45 min
Yield
15 servings
Ingredients
- 1-1/2 cups packed brown sugar
- 1/2 cup shortening
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1-1/2 cups chopped rhubarb (1/2-inch chunks)
- TOPPING:
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, softened
Directions
- 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 a toothpick inserted in center comes out clean. Cool slightly before cutting into squares
Nutrition Facts
1 piece: 298 calories, 13g fat (4g saturated fat), 26mg cholesterol, 192mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 4g protein.
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