Rhubarb Coffee Cake With Caramel Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Ingredients:
1/2 cup shortening |
1 1/2 cups sugar |
1 egg |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1 1/2 cups finely chopped rhubarb |
1/2 cup packed brown sugar |
1/4 cup all-purpose flour |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
1/2 cup butter, cubed |
1 cup packed brown sugar |
1/2 cup heavy whipping cream |
Directions:
1. In a large bowl, cream sugar and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Tranfer to a greased 9 x 13 inch baking pan.
2. For topping: In a small bowl combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
4. For the Sauce: In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; summer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.
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