Rhubarb Streusel Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb. Ingredients:
1-1/2 cups packed brown sugar |
1/2 cup shortening |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
1-1/2 cups chopped rhubarb |
topping: |
1/4 cup sugar |
1/4 cup packed brown sugar |
1/2 cup chopped pecans or walnuts |
1 tablespoon butter |
1 teaspoon ground cinnamon |
Directions:
1. In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.
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