Rhubarb Coffee Cake
1 1/2 cups brown sugar
1/2 cup shortening or butter/ margarine
1 egg
1 cup sour cream (or Greek yogurt)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cup chopped rhubarb
Cream sugar and shortening. Add egg and sour cream.
Mix to blend. Add dry ingredients, mix. Fold in rhubarb.
Spread in 13x9x2 pan and spread with topping.
Bake at 350 for 40 to 50 minutes.
Topping: 1/4 cup white sugar, 1/4 cup brown sugar, cut in 1 tablespoon butter or margarine until crumbly.
When cool, cut a square, pour yourself a cup of coffee or tea and head out to the deck sit down and enjoy the sounds and the beauty of Cape Breton.
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