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Filled Rhubarb Coffee Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious rhubarb cake with walnut-brown sugar crunch baked in a fluted pan.
Ingredients:
  • 1 cup milk
  • 2 teaspoons white sugar
  • 0.5 cup shortening
  • 1.5 cups white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 cups chopped fresh rhubarb
  • 0.33333334326744 cup brown sugar
  • 0.33333334326744 cup white sugar
  • 1 cup chopped walnuts
  • 2 teaspoons white sugar, or to taste
  • 0.25 teaspoon ground cinnamon, or to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9-inch fluted tube cake pan.
  • Combine 1/4 teaspoon of cinnamon with 2 teaspoons of sugar in a small bowl. Transfer mixture to a greased cake pan and swirl to evenly coat the pan with cinnamon sugar. Discard any excess cinnamon sugar.
  • Combine lemon juice and milk in a large measuring cup and allow it to sour for about 5 minutes. In a large bowl, cream shortening with 1 1/2 cups sugar until smooth; then mix in egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually blend dry ingredients into the wet mixture, alternating with sour milk, to create a smooth batter.
  • Incorporate rhubarb into the batter. Spread half of the batter in the cake pan. Combine brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts in a bowl; sprinkle over the batter. Top with the rest of the batter.
  • Bake in the oven until a toothpick inserted in the center comes out clean, for 45 minutes to 1 hour. Let it cool in the pan for 10 minutes, then transfer to a serving platter. Combine 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle over the cake.

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