Rhubarb Coffee Cake

Today we went on a fieldtrip to Winterthur Gardens, but I didn't bring my camera along so no pictures.... the poppies were in full bloom, amazingly gorgeous! That was my favorite there today.

But anyway, today I have a recipe for you! drum roll... 
Rhubarb Coffee Cake with Caramel Sauce!

It's VERY sweet, so for those of you who don't want the sweetness, cut down on the sugar. I like sweet but I still cut down on the sugar because it's a lot. (☺and because mom tells me to☺) Here is the original recipe:

yield: 18 servings

Cake:

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:

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and bakign 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 degrees fahrenheit for 30-40 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 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Enjoy!