Rhubarb Coffee Cake

By á-539

Ingredients

• TOPPING:
• 1/2 cup shortening
• 1-1/2 cups packed brown sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8-oz) sour cream
• 2 cups diced fresh or frozen rhubarb, thawed
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 tablespoon butter or margarine, melted
• 1 teaspoon ground cinnamon

Preparation

Step 1

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 2 greased 8-in. square baking dishes. Combine the topping ingredients; sprinkle over batter. Bake at 350 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.