Rhubarb Coffee Cake with Caramel Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 18 |
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Growing up, this recipe was a favorite of mine. I couldn't wait for the rhubarb to ripen so Mom could bake this delicious coffee cake. Now this special recipe is part of my own collection. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1-1/2 cups finely chopped fresh or frozen rhubarb |
topping: |
1/2 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
sauce: |
1/2 cup butter, cubed |
1 cup packed brown sugar |
1/2 cup heavy whipping cream |
Directions:
1. In a large bowl, cream shortening 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. Transfer to a greased 13-in. x 9-in. 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° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
4. For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened. Serve with warm coffee cake. Yield: 18 servings (1-2/3 cups sauce).
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