Filled Rhubarb Coffee Cake
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
White Sugar (to taste)1 cup
Milk1 tbsp
Lemon Juice1 cup
Shortening1
Egg1 tsp
Vanilla Extract2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt2 cups
Rhubarb (chopped fresh)1 cup
Brown Sugar1 cup
Walnut (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9-inch fluted tube cake pan
3
Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl
4
Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar
5
Pour out any loose cinnamon sugar
6
Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour
7
Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract
8
Whisk flour, baking soda, and salt in a separate bowl
9
Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter
10
Stir rhubarb into batter
11
Pour half the batter into prepared cake pan
12
Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter
13
Pour remaining batter over nut mixture
14
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour
15
Cool in pan for 10 minutes before removing to a serving platter
16
Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake