Sour Cream Rhubarb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in Upstate New York. It's been a family favorite for 18 years. 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 (1/2-inch chunks) |
topping: |
1/2 cup sugar |
1/2 cup chopped walnuts |
1 teaspoon ground cinnamon |
1 tablespoon butter, softened |
Directions:
1. In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13-in. x 9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares Yield: 12-15 servings.
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