Rhubarb Coffee Cake
Author: Vicki MacDonald
Recipe type: Coffee Cake
Prep time:
Cook time:
Total time:
Serves: 10-12
- 1½ cup brown sugar
- ½ cup shortening
- 1 egg
- 1 cup sour cream
- 2 cups flour
- ½ tsp. Salt
- 1 tsp. baking soda
- 1½ cups chopped rhubarb
- Streusel Topping Ingredients:
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cups of chopped pecans
- 3 tbsp. Butter or margarine
- Cream sugar and shortening in a mixing bowl.
- Add sour cream and egg and mix to blend.
- Add dry ingredients (flour, salt, soda) and mix once more.
- Fold in rhubarb (chopped) and mix by hand just to combine. If you are using frozen, drain off excess liquid so batter isn’t too wet.
- Spread in greased 13 x 9 pan. I use a glass baking pan.
- Combine streusel ingredients and use a pastry blender or fork to cut in butter and combine the ingredients. Spread over top of the cake.
- Bake at 350 for 40-50 minutes or until cake seems done to touch.
Recipe by Simple Local Life at https://www.simplelocallife.com/rhubarb-coffee-cake/
3.5.3240