Rhubarb Coffee Cake with Caramel Sauce

By Vickie

TOH award winner's book, 2014

Ingredients

• Topping:
• 1/2 C shortening
• 1 1/2 C sugar
• 1 egg
• 2 C all purpose flour
• 1 tsp. baking soda
• 1 C buttermilk
• 1 1/2 c finely chopped fresh or frozen rhubarb
• 1/2 C packed brown sugar
• 1/4 C all purpose flour
• 1 tsp. ground cinnamon
• 3 TBS. cold butter
• Sauce:
• 1/2 C butter, cubed
• 1 C packed brown sugar
• 1/2 C heavy whipping cream

Preparation

Step 1

1. 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 greased 13x9 in. baking pan.

2. For topping, combine the brown sugar, flour cinnamon; cut in butter until crumbly. sprinkle over batter.

3. Bake at 350 for 35-40 min..

4. For sauce, melt butter. Stir in brown sugar and cream; bring to a boil Reduce heat; simmer for 3-4 min. or until slightly thickened. Serve warm with coffee cake.