In 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 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 for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes.
For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat, simmer for 3-4 minutes or until slightly thickened.
Originally Submitted
9/10/2009
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