Joanne's Rhubarb Coffee Cake

I've pretty much stopped picking rhubarb because I probably have enough in the freezer to last the months until the next crop. But that doesn't mean I can't make some desserts with the fresh rhubarb that's still growing great! When I saw Joanne's Rhubarb Coffee Cake recipe, I decided to make it right then! I had some heavy cream in the fridge for whipped cream, and I just bought sour cream yesterday. I picked the rhubarb, and then proceeded to put the ingredients together. Let's see, what did I do differently? You're right. I used butter instead of shortening. I also used my Sugar in the Raw for both brown and white sugars. And I had one cup of strawberries left in the freezer from last summer, so I threw them in too.

When our youngest child moved out, we got rid of our microwave. I never used it except to warm butter to bake with. Well, since it's been gone I just plan ahead and take the butter out of the refrigerator for a while before I want to bake. Because this was so spur of the moment, I had to melt the 1/2 cup butter, and then mix it with the sugar and egg. It worked out just fine.

This is a fantastic dessert, which we actually had before our supper tonight because we couldn't resist!

Joanne's Rhubarb Coffee Cake

1 1/2 c. brown sugar, packed
1/2 c. shortening
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 1/2 c. rhubarb, chopped

TOPPING:
1/4 c. brown sugar
1/4 c. white sugar
1/2 c. pecans or walnuts, chopped
1 tbsp. butter
1 tsp. cinnamon

In mixing bowl, cream sugar and shortening. Beat in egg. Combine flour, baking soda and salt, and add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in greased 9 x 13 x 2 pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes. Great served warm with vanilla ice cream.