Sour Cream-Rhubarb Breakfast Cake

Well, it's rhubarb season again, and we eat  a lot of things rhubarb around this time of year.  Last night, I made a Sour-Cream Rhubarb Breakfast Cake.  Here's a few snaps of how it turned out............

It smelled so good while baking that hubby needed a piece, with vanilla ice cream, as 

soon as it cooled a little- ha ha!

Here's my recipe....

Sour Cream-Rhubarb Breakfast Cake

Cake

           1 cup packed brown sugar                       

1/2 cup margarine (softened)

1 egg                

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream

1-1/2 cups chopped rhubarb (1/2-inch chunks)

Topping

1/2 cup sugar

1/2 cup chopped pecans (optional)

1 teaspoon ground cinnamon

1 tablespoon butter, softened

Directions

In a bowl, cream sugar, shortening and egg.  Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13-in. x 9-in. baking pan, or a large pie dish.  Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes.

Cool slightly before cutting into squares.
 Enjoy!