For a richer flavor, consider using melted butter instead of shortening. If you don't have a fluted tube pan, a regular cake pan will work. Adjust baking time as needed. Feel free to substitute pecans or almonds for the walnuts. The cake is best served warm or at room temperature.
Filled Rhubarb Coffee Cake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS67
A delightful coffee cake, perfect for showcasing the tartness of fresh rhubarb in a sweet and nutty package. Its beautiful presentation makes it ideal for brunches or a special afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol26 mg
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Fiber3 g
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Protein8 g
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Saturated Fat5 g
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Sodium329 mg
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Sugar59 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Grease a 9-inch fluted tube pan thoroughly. (5 minutes)
02
StepIn a small bowl, combine 2 teaspoons of white sugar and 1/4 teaspoon of ground cinnamon. Pour this mixture into the prepared pan, tilting and tapping to coat the inside evenly. Discard any excess. (3 minutes)
03
StepIn a large measuring cup, stir together the milk and lemon juice. Let it stand until the milk curdles slightly. (5 minutes)
04
StepIn a large bowl, cream together 1 1/2 cups of white sugar and the shortening using an electric mixer until smooth and light. Beat in the egg and vanilla extract until well combined. (7 minutes)
05
StepIn a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the curdled milk, mixing until just combined. Be careful not to overmix. Gently fold in the chopped rhubarb. (10 minutes)
06
StepPour half of the batter into the prepared tube pan. In a small bowl, combine the chopped walnuts, brown sugar, and 1/3 cup of white sugar. Sprinkle this mixture evenly over the batter in the pan. (8 minutes)
07
StepPour the remaining batter over the nut mixture. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)
08
StepLet the cake cool in the pan for 10 minutes before inverting it onto a serving platter. (10 minutes)
09
StepIn a small bowl, combine the remaining 2 teaspoons of white sugar with the remaining 1/4 teaspoon of cinnamon. Sprinkle this mixture over the top of the warm cake. Serve and enjoy! (2 minutes)
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RECIPE REVIEWS
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Tessie Hermann
Jun 26, 2025I added a streusel topping for extra sweetness and crunch. It was amazing!
Addie Monahan
Jun 24, 2025I used a bundt pan instead of a tube pan, and it worked perfectly.
Lori Durgan
Mar 23, 2025This recipe is a keeper! My family asks for it all the time.
Scarlett Spinka
Jan 11, 2025My rhubarb was very tart, so I added a bit more sugar to the batter.
Ellis Prosacco
Jan 6, 2025The cake was a little dry, so next time I'll add a bit more milk to the batter.
Agustina Pagac
Dec 17, 2024Easy to follow recipe, and the cake turned out beautifully!
Chloe Powlowski
Oct 7, 2024This cake was a huge hit at my brunch! Everyone loved the combination of rhubarb and cinnamon.