I've had a lot of coffee cake in my day and this is by far the best.
In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in the rhubarb. Pour into one greased 9x13-inch baking dish.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 243 | ||
Calories from Fat: 96 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 270mg | 9 % | |
Potassium 87.6mg | 2 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 34.4g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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