Amish Rhubarb Coffeecake
- 1 1 /2 cups brown sugar
- 1 /2 cup shortening
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 cup sour cream
- 1 1 /2 cups chopped rhubarb
- Topping: 1 /4 cup white sugar, 1 /2 cup brown sugar, 1 /2 cup chopped pecans, 1 tablespoon butter
- In a large mixing bowl, cream shortening, sugar, and egg. In another bowl, combine flour, soda, and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread into a greased 9 X 13 inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 for 45 – 50 minutes.
Recipe by Amish 365 at https://www.amish365.com/amish-cook-week-of-march-26-2012/
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