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. —Angie Fehr, Ottosen, Iowa
Rhubarb Coffee Cake with Caramel Sauce
Rhubarb Coffee Cake with Caramel Sauce
Prep Time
20 min
Cook Time
35 min
Yield
18 servings (1-2/3 cups sauce)
Ingredients
- 1/2 cup shortening
- 1-1/2 cups sugar
- 1 large egg
- 2 cups 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 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
- 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 13x9-in. baking pan.
- For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
- 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.
Nutrition Facts
1 piece: 336 calories, 15g fat (7g saturated fat), 40mg cholesterol, 148mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 3g protein.
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