Rhubarb Coffee Cake

Similar to the one posted by "Kate from Ontario" -- my favorite!

• Ready In: 1 hr 20 mins
• Serves: 12-18

Ingredients

• 1⁄2 cup Crisco shortening
• 1 1⁄4 cups brown sugar
• 1  egg
• 1  cup sour cream
• 1  teaspoon vanilla extract
• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  cups  chopped rhubarb
• 1⁄2 cup pecans

• Topping

• 1⁄2 cup white sugar
• 1  tablespoon  soft butter
• 1  teaspoon cinnamon

Directions

1. Beat Shortening, Brown Sugar, Egg & Vanilla.
2. Add Sour Cream. Beat well.
3. Add dry ingredients, mix well.
4. Add floured Rhubarb and Pecans, stir to blend.
5. Spread batter into a greased and floured 9" x 13" pan.
6. Blend topping ingredients until crumbly and sprinkle on top of cake.
7. Bake at 350º for 40 to 60 minutes, until it passes the toothpick test, beginning to test after 40 minutes.
8. Cool & enjoy!