RHUBARB COFFEE CAKE WITH CARAMEL SAUCE

1/2 cup shortening
1 1/2 cups sugar
1 egg
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 1/2 cups finely chopped fresh or frozen rhubarb



TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
2 Tbsp cold butter

SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

In a large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 13-in. x 9-in. baking pan.

For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.

Bake at 350 degrees for 35 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For sauce, in a small bowl, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3 to 4 minutes or until slightly thickened.

Serve with warm coffee cake.