Recipe
Dessert
Rhubarb Coffee Cake
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¾ c. packed brown sugar, divided | ||
| ½ c. shortening | ||
| 1 large egg | ||
| 2 c. flour | ||
| 1 tsp. baking soda | ||
| ½ tsp. salt | ||
| 1 c. sour cream | ||
| 1 ½ c. chopped rhubarb | ||
| ¼ c. sugar | ||
| ½ c. chopped pecans or walnuts | ||
| 1 tbsp. margarine | ||
| 1 tsp. ground cinnamon |
Directions
- Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- In mixing bowl, cream 1-1/2 cups brown sugar and shortening. Beat in egg.
- Combine flour, baking soda and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread in prepared pan.
- Combine sugar, 1/4 cup brown sugar, nuts, margarine and cinnamon for topping. Sprinkle over batter.
- Bake for 45 to 50 minutes. Cool on wire rack.