Rhubarb Coffee Cake With Caramel Sauce - cooking recipe

Ingredients

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 rhubarb
For the Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
For the Sauce
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

Preparation

In a large bowl, cream sugar 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. Tranfer to a greased 9 x 13 inch 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 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
For the Sauce: In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; summer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.