1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 egg
2 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
2 cups finely cut rhubarb
1/2 cups walnuts
1 teaspoon vanilla
TOPPING:
1/2 cup sugar
1 teaspoon cinnamon
Cream shortening with sugar, add egg. Sift together dry ingredients, add alternately with buttermilk to shortening mixture. Add rhubarb, nuts and vanilla. Blend topping mixture together. Sprinkle half of topping into greased 12 cup bunt pan. Pour in batter, sprinkle with remaining topping mixture.
Bake at 350 degrees for 45 - 50 minutes.
Cook in pan 10 - 15 minutes.
Sprinkle with confectionery sugar, if desired.
Good morning, Marilyn. I have been looking for a tried and true bundt cake recipe. I'm not a real fan of rhubarb. I wonder if I could use some sort of berry instead...would you please ask Jean? Thank you!
ReplyDeleteGood Morning Angela,
ReplyDeleteSure will tell Jean what you would like. I am not crazy about rhubarb either.
Marilyn
Sounds good to me - love rhubarb pie and love coffee cake so rhubarb in coffee cake is okay by me.
ReplyDeleteExcept I'll have tea with mine - ha,ha!
Mary
Hi Mary,
ReplyDeleteGlad we have someone who likes rhubarb. Tea is just as good as coffee. Enjoy. Will see that Jean gets your message.
Marilyn
Can't wait for my rhubarb to be ready for harvest! This looks like a great one to try!
ReplyDeleteHi Willow's Quiet Corner,
ReplyDeleteGlad you like this one. Let us know how it comes out.
Marilyn