Filled Rhubarb Coffee Cake

Ingredients

• Servings: 1
• 1/4 teaspoon ground cinnamon
• 2 teaspoons white sugar
• 1 cup milk
• 1 tablespoon lemon juice
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped fresh rhubarb
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 2 teaspoons white sugar, or to taste
• 1/4 teaspoon ground cinnamon, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.