Isaacs' Home Recipes Main Mom's Recipes Rhubarb Coffee Cake

Rhubarb Coffee Cake

1/2 cup shortening
1-1/2 cups packed brown sugar
1 egg
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup (8 ounces) sour cream
2 cups diced fresh or frozen rhubarb, thawed

Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 Tbsp butter or margarine, melted
1 tsp ground cinnamon

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" square baking dishes.
Combine the topping ingredients; sprinkle over batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted
near the center comes out clean.
Cool on wire racks.
May be frozen for up to 6 months.

* 2 coffee cakes (9 servings each)

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