SOUR CREAM RHUBARB COFFEE CAKE
Sour Cream Rhubarb Coffee Cake Topping:
1/2 c. brown sugar
1/2 c. chopped walnuts
2 T. butter or margarine, softened
Combine and stir with a fork until crumbly.
Sour Cream Rhubarb Coffee Cake:
1 1/2 c. brown sugar
1/2 c. (1 stick) butter or margarine, softened
1 large egg
1 c. sour cream
2 c. flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
2 c. chopped rhubarb (1/2-inch)
Preheat oven to 350°. Spray a (10 inch) springform pan or (9x13 inch) baking pan with non-stick cooking spray. Cream sugar and butter. Beat in the egg and sour cream. Add the flour, baking soda, salt , cinnamon and ginger and mix until just combined. Fold in the rhubarb and spread the batter in the prepared pan. Sprinkle the topping over the coffee cake batter. Bake for 40-50 minutes, or until a toothpick inserted into the center of the coffee cake comes out clean. Let the coffee cake cool slightly before cutting into squares (rectangle) or wedges (springform).
Sour Cream Rhubarb Coffee Cake recipe is published in our June, 2000 Menu Minder.