Rhubarb Coffee Cake For A Crowd

• 1/2 cup shortening
• 1-1/2 cups packed brown sugar
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups diced fresh or frozen rhubarb, thawed
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1 tablespoon butter, melted
• 1 teaspoon ground cinnamon

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
2. Combine the topping ingredients; sprinkle over batter. Bake at 350u0b0 for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.

shortening, brown sugar, egg, flour, baking soda, salt, sour cream, frozen rhubarb, brown sugar, walnuts, butter, ground cinnamon

Taken from www.tasteofhome.com/recipes/rhubarb-coffee-cake-for-a-crowd/ (may not work)