Wednesday, July 8, 2015

JEAN'S RHUBARB COFFEE CAKE

JEAN'S RHUBARB COFFEE CAKE

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.

6 comments:

Angela Tucker said...

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!

New York State Of Mind said...

Good Morning Angela,
Sure will tell Jean what you would like. I am not crazy about rhubarb either.

Marilyn

littlemancat said...

Sounds good to me - love rhubarb pie and love coffee cake so rhubarb in coffee cake is okay by me.
Except I'll have tea with mine - ha,ha!
Mary

New York State Of Mind said...

Hi Mary,
Glad we have someone who likes rhubarb. Tea is just as good as coffee. Enjoy. Will see that Jean gets your message.

Marilyn

Willow's Quiet Corner said...

Can't wait for my rhubarb to be ready for harvest! This looks like a great one to try!

New York State Of Mind said...

Hi Willow's Quiet Corner,

Glad you like this one. Let us know how it comes out.

Marilyn