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Ingredients
| light brown sugar (packed): 1 cup |
| honey: 1/3 cup |
| vegetable oil: 2/3 cup |
| eggs: 1 |
| buttermilk: 1 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 tsp |
| baking powder: 2 tsp |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1/4 tsp |
| rhubarb (diced): 1 1/2 cups |
| dried cherries (chopped): 1/2 cup |
| pecans: 3/4 cup (chopped) |
Fudgy Cherry Rhubarb Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
15 serving(s)
Tags
- Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
- Stir together dry ingredients and add to oil mixture, stirring just until combined.
- Add fruit and pecans, spread batter into well greased 13 x 9 baking pan.
- Bake in a 375º for 25-30 minutes or until top is firm and cake starts to pull away from sides of the pan.
- Serve warm with powdered sugar sprinkled over the top.
- Yield: 15 servings.