Ingredients
1/2 cup shortening1-1/2 cups sugar1 egg2 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1-1/2 cups finely chopped fresh or frozen rhubarbTOPPING:1/2 cup packed brown sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon3 tablespoons cold butterSAUCE:1/2 cup butter, cubed1 cup packed brown sugar1/2 cup heavy whipping cream
Preparation
In a 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-in. 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 inserted in the center comes out clean. Cool for 10 minutes before serving.
For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened. Serve with warm coffee cake.
