Filled Rhubarb Coffee Cake Recipe

Name: Filled Rhubarb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
2
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.
3
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.
4
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.
5
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.

936

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 teaspoon ground cinnamon, 2 teaspoons white sugar, 1 cup milk, 1 tablespoon lemon juice, and more.

Yes, Filled Rhubarb Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Filled Rhubarb Coffee Cake

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