SOUR CREAM RHUBARB COFFEE CAKE

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Sour Cream Rhubarb Coffee Cake image

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.

Provided by Taste of Home

Time 1h

Yield 12-15 servings.

Number Of Ingredients 13

1-1/2 cups packed brown sugar
1/2 cup shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup 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

Steps:

  • 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 13x9-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

Nutrition Facts :

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