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RHUBARB BUNDT COFFEE CAKE




Source of Recipe


Internet


List of Ingredients




½ cup shortening
1 cup white sugar
½ cup brown sugar
1 egg, slightly beaten
2½ cups flour
1 tsp. soda
1 tsp. salt
1 cup buttermilk
2 cups finely chopped rhubarb
½ cup chopped nuts
1 tsp. vanilla

Topping:

½ cup sugar
1 tsp. cinnamon

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 ½ of the topping in pan. Pour in the batter. Sprinkle with remaining topping. Bake at 350° for 45-50 minutes. Let cool in pan for 15 minutes. Remove to rack.



Recipe