Close
Tweet
Ingredients
| shortening - baking: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| eggs: 1 |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| rhubarb (chopped): 2 cups |
| pecans: 1/2 cup |
| granulated sugar: 1/2 cup |
| salted butter: 1 Tbl (softened) |
| ground cinnamon: 1 tsp |
Rhubarb Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
40 min -
Servings
15 serving(s)
Tags
- Beat Shortening, Brown Sugar, Egg & Vanilla.
- Add Sour Cream. Beat well.
- Add dry ingredients, mix well.
- Add floured Rhubarb and Pecans, stir to blend.
- Spread batter into a greased and floured 9" x 13" pan.
- Blend topping ingredients until crumbly and sprinkle on top of cake.
- Bake at 350º for 40 to 60 minutes, until it passes the toothpick test, beginning to test after 40 minutes.
- Cool & enjoy!