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Filled Rhubarb Coffee Cake

Rated as 4.31 out of 5 Stars
17

"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 577
Original recipe yields 8 servings (1 9-inch tube cake)

Directions

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  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.

Nutrition Facts


Per Serving: 577 calories; 23.9 86.2 7.6 26 329 Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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 ...

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...

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...

This turned out wonderfully! Used a Bundt pan and baked for about 50-55 minutes. Not sure why some had an issue. Wrong pan used, maybe? This would be great with Granny Smith apples (for the...

Turned out well - lots of flavor. We didn't think it was too sweet.

It was excellent! Followed the recipe. The only change was that I did not use about 3 table spoons of the sugar filling, it seemed to be too much. The cake was moist and perfect! I had a bit of ...