Rhubarb Coffee Cake With Caramel Sauce
- 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
- For the Topping
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter
- For the Sauce
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 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.
- For topping: In a small bowl combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- 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.
- 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.
shortening, sugar, egg, flour, baking soda, buttermilk, rhubarb, brown sugar, flour, ground cinnamon, cold butter, butter, brown sugar, heavy whipping cream
Taken from www.food.com/recipe/rhubarb-coffee-cake-with-caramel-sauce-369536 (may not work)