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Sour Cream Rhubarb Coffee Cake Recipe

by Global Cookbook

Ingredients

1/2 c. brown sugar 1/2 c. minced walnuts

2 Tbsp. butter or possibly margarine, softened

Directions

1. Combine and stir with a fork till crumbly.
2. Cake:1 1/2 c. brown sugar1/2 c. (1 stick) butter or possibly margarine, softened 1 large egg1 c. sour cream2 c. flour1 tsp baking soda1/2 tsp salt1 tsp cinnamon1/2 tsp grnd ginger2 c. minced rhubarb (1/2-inch)
3. Topping:Combine and stir with a fork till crumbly.
4. Cake:Preheat oven to 350. Spray a (10 inch) springform pan or possibly (9x13 inch)
5. baking pan with non-stick cooking spray. Cream sugar and butter. Beat in the egg and lowfat sour cream. Add in the flour, baking soda, salt , cinnamon and ginger and mix till just combined. Mix in the rhubarb and spread the batter in the prepared pan. Sprinkle the topping over the cake batter. Bake for 40-50 min, or possibly till a toothpick inserted into the center of the cake comes out clean. Let cold slightly before cutting into squares (rectangle) or possibly wedges (springform).
6. (Serves 12)

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