How to Make Filled Rhubarb Coffee Cake - A Step-by-Step Guide

Rhubarb is a versatile spring vegetable that can be used in a variety of sweet and savory dishes. One delicious way to highlight the tart and tangy flavor of rhubarb is in a coffee cake. This recipe for filled rhubarb coffee cake is the perfect way to showcase this unique ingredient.

With a soft and moist cake base, a sweet and tangy rhubarb filling, and a crunchy streusel topping, this coffee cake is a delightful combination of flavors and textures. It’s the ideal treat to enjoy with...

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Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 9-inch tube cake

  • 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.
  • Nutrition

    577 cal.

    • Total Fat: 24g
    • Saturated Fat: 5g
    • Cholesterol: 26mg
    • Sodium: 329mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 3g
    • Total Sugars: 59g
    • Protein: 8g
    • Vitamin C: 4mg
    • Calcium: 97mg
    • Iron: 2mg
    • Potassium: 258mg