Rhubarb Bundt Coffee Cake

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#118652

serves/makes:

ready in:
1-2 hrs

ingredients

1/2 cup shortening
1 cup white sugar
1/2 cup brown sugar
1 egg, slightly beaten
2 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
2 cups finely chopped rhubarb
1/2 cup chopped nuts
1 teaspoon vanilla

Topping
1/2 cup sugar
1 teaspoon cinnamon

directions

In large bowl, cream shortening and both sugars. Add egg. Add dry ingredients and buttermilk. Stir in rhubarb, vanilla, and nuts.

In another bowl, mix together topping ingredients. Using a 12 cup bundt pan, put half of the topping in pan. Pour in the batter. Sprinkle with remaining topping.

Bake at 350 degrees F for 45-50 minutes. Let cool in pan for 15 minutes. Remove to rack.

added by

GRIFFIN

nutrition data

Nutritional data has not been calculated yet.

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