Rhubarb Coffee Cake with Caramel Sauce Recipe

By littlefish

dessert

Ingredients

• TOPPING:
• 1/2 cup shortening
• 1-1/2 cups sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1-1/2 cups finely chopped fresh or frozen rhubarb
• 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

Preparation

Step 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 13-in. x 9-in. baking pan.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
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