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.

Ingredients

15 serv.

brown sugar↗1 cup
honey↗1⁄3 cup
oil2⁄3 cup
egg↗1
buttermilk↗1 cup
vanilla↗2 teaspoons
flour↗2 1⁄2 cups
baking soda↗1 teaspoon
baking powder↗2 teaspoons
cocoa↗1⁄2 cup
salt↗1⁄4 teaspoon
diced rhubarb1 1⁄2 cups
chopped dried cherries1⁄2 cup
pecans↗3⁄4 cup
chopped

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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