2005
Sour Cream-Rhubarb Coffee Cake
Source: Bob
Allison's: Ask Your Neighbor
Topping:
1/2 c. brown sugar
1/2 c. chopped walnuts
2 T. butter or margarine, softened
Combine and stir with a fork until crumbly.
Cake:
1 1/2 c. brown sugar
1/2 c. (1 stick) butter or margarine, softened
1 large egg
1 c. sour cream
2 c. flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
2 c. chopped rhubarb (1/2-inch)
Preheat oven to 350°. Spray a (10 inch) springform pan or (9x13 inch) baking pan
with non-stick cooking spray. Cream sugar and butter. Beat in the egg and sour
cream. Add the flour, baking soda, salt , cinnamon and ginger and mix until just
combined. Fold in the rhubarb and spread the batter in the prepared pan.
Sprinkle the topping over the cake batter. Bake for 40-50 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Let cool
slightly before cutting into squares (rectangle) or wedges (springform).
(Serves 12)