Tuesday, July 28, 2009

Rhubarb Coffee Cake with Caramel Sauce

Yum, yum, yum- pretty much sums it up! Although the coffee cake is delicious on it's own, the caramel sauce takes it to another level!! :) When I make this again I'm going to try adding more rhubarb than the 1-1/2 c. the recipe calls for and see how it turns out; this had a great rhubarb flavor to it that wasn't overly strong but I like a definite rhubarb bite so I'll probably tweak it a smidge next time.

Rhubarb Coffee Cake with Caramel Sauce

1/2 cup shortening
1-1/2 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups finely chopped fresh or frozen rhubarb

1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter

1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

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 13-in. x 9-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 near 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. Yield: 18 servings (1-2/3 cups sauce).

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