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!

• 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
• ½ cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup milk
• 1 ½ cups white sugar
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 2 teaspoons white sugar
• ⅓ cup white sugar
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon
• ⅓ cup brown sugar
• 2 teaspoons white sugar, or to taste
• ¼ teaspoon ground cinnamon, or to taste
• 2 cups chopped fresh rhubarb

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.