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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cup(s) flour |
1 teaspoon(s) baking soda |
1 teaspoon(s) cinnamon |
1 cup(s) sour milk |
1 egg |
1 1/2 cup(s) finely chopped rhubarb |
1 teaspoon(s) vanilla |
1 1/2 cup(s) packed brown sugar |
9 tablespoon(s) shortening |
salt to taste |
1/2 cup(s) sugar |
1 teaspoon(s) cinnamon |
1/2 cup(s) chopped walnuts |
Directions:
1. Sift flour, baking soda, 1 tsp. cinnamon and salt together. Cream shortening and brown sugar in mixer bowl until llight and fluffy. Add egg, mix well. Add dry ingredients alternately with sour milk, mixing well after each addition. Stir in vanilla. Fold in rhubarb. Spoon into greased 9 x 13 baking pan. TOPPING: Sprinkle with mixture of sugar, 1 tsp. cinnamon and walnuts. Bake at 350 degrees for 40 minutes or until coffee cake tests done. Enjoy.
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