Fudgy Cherry Rhubarb Coffee Cake

This is a quick coffeecake to stir together. I have rhubarb in my garden and combining it with chocolate is a favorite of mine. The cherries and pecans give the coffeecake a chewy and crunchy addition.

• Ready In: 45 mins
• Serves: 15
• Yields: 15 pieces

Ingredients

• 1  cup brown sugar
• 1⁄3 cup honey
• 2⁄3 cup  oil
• 1  egg
• 1  cup buttermilk
• 2  teaspoons vanilla
• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 2  teaspoons baking powder
• 1⁄2 cup  cocoa
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  diced rhubarb
• 1⁄2 cup  chopped dried cherries
• 3⁄4 cup pecans, chopped

Directions

1. Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
2. Stir together dry ingredients and add to oil mixture, stirring just until combined.
3. Add fruit and pecans, spread batter into well greased 13 x 9 baking pan.
4. Bake in a 375º for 25-30 minutes or until top is firm and cake starts to pull away from sides of the pan.
5. Serve warm with powdered sugar sprinkled over the top.
6. Yield: 15 servings.