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Popular Recipes Filled Rhubarb Coffee Cake

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Filled Rhubarb Coffee Cake

"This is a superb cake that I make for brunches, or whenever I have fresh rhubarb on hand. Makes a lovely presentation, too!"

Ingredients :

  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons white sugar
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped fresh rhubarb
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts
  • 2 teaspoons white sugar, or to taste
  • 1/4 teaspoon ground cinnamon, or to taste

Instructions :

Prep : 20M Cook : 8M Ready in : 1H15M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
  • Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
  • Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
  • Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.

Notes :

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