Fudgy Cherry Rhubarb Coffee Cake

Submitted by Carol

"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: 45mins
• Ingredients: 14
• Yields: 15 pieces
• Serves: 15

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.

Reviews

[Shar-on]

This recipe was excellent. The texture of the cake was light and tasty. I did not find dried cherries, but I found canned sour cherries which I used. I had some crushed pecans and made up the balance with chopped walnuts. I did not get the chewy or crunchy part in my cake but that could be because I did not have "dried" cherries, and not enough pecans. I had a warm piece with ice cream and it was great. I did not bake the cake at 375 defF(its a little to high for a convection oven), but did it at 350 degF and baked it a little longer.