THEME: Sour Cream-Rhubarb Coffee Cake
Jamie R
Makes 12 servings
Non-stick cooking spray
Topping:
1/2 cup sugar
2 tablespoons butter, melted
1/2 cup finely chopped macadamia nuts
1/3 cup flaked coconut
1 teaspoon ground cinnamon
Batter:
1 1/2 cups packed brown sugar
1/2 cup solid shortening
1 egg
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups rhubarb, cut into 1/2-inch pieces
Heat oven to 350 degrees. Spray a 9-by-12 (or 9-by-13) inch baking
dish with cooking spray and set aside.
To prepare topping: Combine sugar, melted butter, macadamia nuts,
coconut and cinnamon with fingers until thoroughly mixed. Set aside.
To prepare batter: In large bowl of electric mixer, beat brown sugar
and shortening together until fluffy. Beat in egg and vanilla. Sift
together flour, soda and salt. Add dry mixture to sugar mixture
alternately with sour cream, beating for 1 minute. Scrape down sides
of bowl and beat about 10 seconds to blend. Stir in rhubarb.
Scrape batter into prepared pan and spread evenly. Sprinkle topping
evenly over batter. Bake on center oven rack about 45 to 50 minutes.
Test in the center of the cake with a toothpick. It should have just
a few moist crumbs clinging to it. Cool completely before cutting.
Per serving: 405 calories, 4g protein, 20g fat (7g saturated), 54g
carbohydrate, 249mg sodium, 31mg cholesterol.
Adapted from ``The Rhubarb Compendium''