Rhubarb is abundant in our area, and this recipe makes great use of it. The crunchy cinnamon-sugar topping is a nice complement to the rhubarb.
Rhubarb Streusel Coffee Cake Recipe
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TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings
Ingredients
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1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb
TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon butter
1 teaspoon ground cinnamon
Directions
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In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13-in. x 9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks. Yield: about 12 servings.
Nutritional Facts
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1 piece: 378 calories, 17g fat (5g saturated fat), 34mg cholesterol, 242mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 4g protein.
Courtesy: Taste of Home
