Prep time: 20 mins | Bake time: 35 mins + cooling | Yield: 18 servings (+ 1 2/3 cups sauce)

Ingredients:

1/2 cup shortening

1 1/2 cups sugar

1 egg

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

1 1/2 cups finely chopped fresh or frozen rhubarb

Topping:

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1 tsp ground cinnamon

3 tbsp cold butter

Sauce:

1/2 cup butter, cubed

1 cup packed brown sugar

1/2 cup heavy whipping cream

Instructions:

  1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to cream mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9×13″ baking pan.
  2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
  4. 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. Serve with warm coffee cake.