Rhubarb Coffee Cake
Book: Julie
Source: Quick Cooking
Meal Type: Cakes
Serves: 18
Ingredients
1/2 cup vegetable shortening
1-1/2 cups brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb diced
1/2 cup brown sugar
1/2 cup walnuts chopped
1 tablespoon butter
1 teaspoon cinnamon
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8" square baking dishes.
Combine the topping ingredients; sprinkle over batter. Bake at 350� for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.