Sour Cream Rhubarb Coffee Cake

Total Time Prep: 15 min. Bake: 45 min.
Yield 15 servings
Test Kitchen Approved
Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in upstate New York. It's been a family favorite for decades. —Arlene Vogt, Fond du Lac, Wisconsin

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1-1/2 cups chopped rhubarb (1/2-inch chunks)
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Directions

  1. In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly before cutting into squares

Nutrition Facts

1 piece: 298 calories, 13g fat (4g saturated fat), 26mg cholesterol, 192mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 4g protein.

Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in upstate New York. It's been a family favorite for decades. —Arlene Vogt, Fond du Lac, Wisconsin
Recipe Creator

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