Sour Cream Rhubarb Coffeecake
My favorite recipe for using rhubarb. I believe I stole it from Grammy. It’s incredibly moist and tastes even better served with whipped cream.
- Kathy
INGREDIENTS
- 1 cup packed brown sugar
- ½ cup shortening or margarine, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups rhubarb, cut into ½ inch lengths
- ½ cup nuts, chopped
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
INSTRUCTIONS
Preheat oven to 350° F.
In a large mixing bowl, cream brown sugar and shortening or margarine. Beat in egg.
Sift together flour, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixture. Fold in rhubarb. Spread batter in a greased and floured 13x9x2 inch baking pan.
Combine nuts, sugar and cinnamon; stir in butter or margarine. Sprinkle evenly over batter. Bake for 40-45 minutes or till wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack. Serve warm or cold.