Rhubarb Sour Cream Coffee Cake

1/2 c. shortening or butter
1-1/2 c. brown sugar, packed
1 egg
1 tsp. soda
1/4 tsp. salt
2 c. flour
2 c. diced raw rhubarb
1 c. sour cream

Cream shortening and sugar and egg. Alternate dry ingredients
and sour cream. Fold in rhubarb.

Topping
2 tbsp. butter
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped pecans

Sprinkle on top of cake and bake at 350 degrees for 1 hour. It usually takes closer to 45 to 50 minutes.


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