Rhubarb Sour Cream Coffee Cake - cooking recipe

Ingredients

1/2 c. sugar
1 Tbsp. melted margarine
1/2 c. chopped pecans
1 tsp. cinnamon
1 1/2 c. firmly packed brown sugar
1/2 c. shortening
1 tsp. baking soda
1 egg
2 c. all-purpose flour
1/2 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb, cut in 1/2 inch pieces

Preparation

Combine 1/2 cup sugar, pecans, butter and cinnamon. Mix with fork until crumbly; set aside. Cream brown sugar, shortening and egg until light and fluffy. Combine flour, soda and salt; add to creamed mixture, alternating with sour cream, mixing well after each addition. Stir in rhubarb. Spoon into a well greased 13 x 9 x 2-inch baking pan. Sprinkle with sugar mixture on top. Bake at 350\u00b0 for 45 to 50 minutes.