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Rhubarb Coffee Cake presented by The Newnham SunCatcher Inn
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1 1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (8-oz) sour cream
1 1/2 cups chopped rhubarb
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TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tbsp butter or margarine
1 tsp ground cinnamon
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In a mixing bowl, cream sugar & shortening. Add egg. Combine flour, baking soda & salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9x2-inch baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350 degrees for 45-50 minutes. Cool on wire rack. Serves 12.
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The Newnham SunCatcher Inn
Saugatuck, Michigan
A great house with country charm and a touch of elegance!
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Click here for pictures and information about the inn.
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More The Newnham SunCatcher Inn Recipes:
Baked Eggs with Cheese and Basil Sauce
| Peach French Toast
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More Recipes
Fruit Desserts
| Coffee Cake
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