Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1-1/2 cups packed brown sugar
- 1/2 cup shortening
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 oz.) sour cream
- 1-1/2 cups chopped rhubarb
- Topping:
- 1/4 cup sugar
- 1/4 cup packed grown sugar
- 1/2 cup chopped pecans OR walnuts
- 1 teaspoon ground cinnamon
From: Gary Kranz
Makes: 12 servings
Note: You could also substitute the rhubarb with raspberries, blueberries, cranberries and pumpkin if you like.
In a mixing bowl, cream the brown sugar and shortening. Then add the egg.
In another bowl, combine the flour, baking soda and salt; add alternately with the sour cream to the shortening mixture.
Fold in the rhubarb.
Spread mixture into a greased 13 x 9 x 2 inch baking pan.
In a small bowl, combine all the topping ingredients together. Sprinkle mixture over the batter.
Bake at 350 degrees in oven for 45 to 50 minutes.
Cool on a wire rack.
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