Filled Rhubarb Coffee Cake

This filled rhubarb coffee cake recipe, baked in a fluted tube pan, features a crunchy, sweet layer of walnuts, cinnamon, and brown sugar in the middle.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 577 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup chopped walnuts
• 2 teaspoons white sugar
• 1 tablespoon lemon juice
• 2 cups chopped fresh rhubarb
• 0.5 teaspoon salt
• 0.5 cup shortening
• 0.33333334326744 cup white sugar
• 0.25 teaspoon ground cinnamon
• 1.5 cups white sugar
• 0.33333334326744 cup brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan.

Step 2

Combine 2 teaspoons sugar and ¼ teaspoon cinnamon in a small bowl; pour into the prepared pan and tilt the pan, tapping to coat the inside of the pan with cinnamon sugar. Pour out any loose cinnamon sugar.

Step 3

Stir milk and lemon juice together in a large measuring cup; let stand until curdled, about 5 minutes.

Step 4

Beat 1 ½ cups sugar and shortening in a large bowl with an electric mixer until smooth; beat in egg and vanilla until well combined. Whisk flour, baking soda, and salt together in a separate bowl; beat into egg mixture a little at a time, alternating with curdled milk, until batter is smooth. Stir in rhubarb until incorporated. Pour ½ batter into the prepared pan.

Step 5

Combine walnuts, brown sugar, ⅓ cup white sugar, and 1 teaspoon cinnamon in a small bowl; sprinkle over batter in the pan. Pour remaining ½ batter over nut mixture.

Step 6

Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 60 minutes. Cool cake in the pan for 10 minutes before transferring to a serving platter.

Step 7

Combine remaining 2 teaspoons white sugar and remaining ¼ teaspoon cinnamon in a small bowl; sprinkle over top of cake.