Coffee Cake (Rhubarb, Apple or Zucchini)
This is a delicious, and relatively healthy, coffee cake made with rhubarb when available or otherwise apples or zucchini.
1/2 cup shortening (or Apple Sauce)
1 1/2 cups packed brown sugar
2 cups flour (1wheat/1 white)
1 teaspoon baking soda
1/2 teaspoon salt
Fresh grated nutmeg
1 cup sour cream or yogurt
2 cups diced fresh rhubarb (zucchini or apples—peeled and cored)
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1—In a mixing bowl, cream shortening (or apple sauce) and brown sugar. Beat in the egg.
2—Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb (apples or zucchini). Pour into two greased 8-in. square baking dishes or one 9 x 13.
3 —Combine the topping ingredients; sprinkle over
batter. Bake at 350 degrees F for 40-45 minutes (~55-60 minutes for larger dish) or until toothpick inserted near the center comes out clean. Cool on wire racks.
May be frozen for up to 6 months.