While walking the banks of a nearby river, my daughter Katie came upon a couple large rhubarb plants. Not growing any rhubarb herself, she would take her son down to the river and pick the tasty stalks. From those efforts came this amazingly creamy Rhubarb Coffee Cake.
1 1/2 cups Packed brown sugar
1/2 cup Shortening
2 cups All purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Sour cream
1 1/2 cups Chopped rhubarb
Coffee Cake Topping1/4 cup Sugar
1/4 cup Brown sugar, packed
1/2 cup Chopped pecans or walnuts
1 Tb Butter
1 tsp Ground cinnamon
Oven Temp ~ 350°
Baking Time ~ 40 -
Pan Type ~ 13 x 9 x 2-inch pan
In a mixing bowl cream the sugar & shortening. Add egg. Combine flour, baking soda & salt, add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread coffee cake batter into prepared baking pan. Combine all topping ingredients, sprinkle over batter. Bake Katie's Rhubarb Coffee Cake and cool on wire rack.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!