Rhubarb Coffee Cake

Yield

16 servings

Cake Ingredients

1/2 cup solid vegetable shortening
1 1/2 cups brown sugar, packed
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen rhubarb, thawed, diced

Topping Ingredients

1/2 cup brown sugar, packed
1/2 cup walnuts, chopped
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (177°C). Grease two 8" baking pans using Pan Release or cooking spray.

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 prepared baking pans. Combine the topping ingredients; sprinkle over batter.

Bake for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks.

Storage

May be frozen for up to 6 months.