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My review
Filled Rhubarb Coffee Cake
11
patty crocker
"This is a superb cake that I make for brunches, or whenever I have fresh rhubarb on hand. Makes a lovely presentation, too!"
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Ingredients
1 h 15 m servings 577Original recipe yields 8 servings (1 9-inch tube cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1820 Ratings
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Most helpful positive review
6/3/2013
I seldom rate 5 Stars on a recipe but this one deserves it. I do not know why the single reviewer had a problem with the filling because it was obvious from the recipe that the filling was perfe...
Most helpful critical review
5/24/2013
As with any recipe we try, myself included, we have high hopes for its outcome. This, unfortunately, was one of the rare occasions I was let down. The batter looked good, but when I topped ...
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5/24/2013
As with any recipe we try, myself included, we have high hopes for its outcome. This, unfortunately, was one of the rare occasions I was let down. The batter looked good, but when I topped ...
6/3/2013
I seldom rate 5 Stars on a recipe but this one deserves it. I do not know why the single reviewer had a problem with the filling because it was obvious from the recipe that the filling was perfe...
5/20/2014
I made this cake and I did a bit of a change. This is how I make all my cakes, cookies etc that add fruit to them or nuts. I took the rhubarb and added some of the flour to it and mixed it reall...
4/7/2014
I made this recipe exactly as written, except I substituted pecans for walnuts because I like them better. This is a wonderful treat. I didn't find the filling to be off at all, and the cake is ...
8/18/2014
Mine didn't turn out as pretty as the picture here, but it was still quite yummy. My mom liked it and she doesn't like rhubarb. My advice would be to grease the pan super well! With cinnamon and...
6/16/2015
Thank you patty my mom use to make something similar when I was younger and I missed it till I found yours oh how it brings back memories with my mom!! Thanks so much and you won't be disappoint...
5/13/2019
I don't know what I did wrong as I followed the recipe closely. It was heavy---too much "filling"" which made the bottom of it gooey. The only thing I can figure out is that I used the first r...
1/17/2019
This recipe is great! I had some frozen rhubarb that I just drained the liquid from once it thawed and it turned out great. I also used sliced almonds instead of walnuts, just because that’s al...