- 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
- 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.
08/29/2019
recipepes.com
filled rhubarb coffee cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
