Filled Rhubarb Coffee Cake Recipe - Allrecipes.com
Filled Rhubarb Coffee Cake Recipe
  • READY IN hrs

Filled Rhubarb Coffee Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 9-inch tube cake Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

May 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 it with the filling I should have trusted my instincts and stopped when I saw enough was enough (about halfway through). I also had a sudden memory of a similar cake I tried from this site, remembering the cake was basically ruined by an excess of this same kind of filling. I carried on, using the full amount of filling, and shouldn't have. The cake didn't bake properly, even caving somewhat. At least that will not be seen when the cake is turned over, I thought. But I knew it was caving for a reason. Cutting into it, my fears were realized - there was far too much filling, not just from a taste perspective, but it was just too much for the cake to handle. It made the cake too heavy, almost wet, and too sweet - not to mention unattractive. Years ago Hubs wisely told me that if I'm not enjoying a book I shouldn't force myself to read it, as there are so many more books I'd enjoy better and never enough time to read them all. For similar reasons with this cake, I did not keep it.

 
Jun 03, 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 perfectly balanced-not too little, not too much, which made me want to try it. I had enough faith in it that I made it for a coffee club meeting at my house. The tang from the rhubarb and the sweet from the filling made this one of the best cakes I have ever made! All of the ladies wanted the recipe and spent several minutes discussing why the review was so horrible when the cake is so superb. They decided it was either an amateur cook or a bad oven because the cake was moist not wet, it rose beautifully and the cinnamon sugar dusted on top was the perfect finish. My husband is not a big sweet eater but he asked me to save him some just from the smell of it baking. After tasting he asked me to hold on to this recipe as he would ask for it again.

 

3 Ratings

Apr 07, 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 wonderful and moist. My only mistake is that I made it in a bundt pan instead of a tube pan, and I wouldn't do that again because the fruit stuck to the pan. This is definitely a keeper and I'm glad to find such a great recipe to use up the rhubarb in my yard.

 

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Nutrition

  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 86.2 g
  • 28%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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