Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        RHUBARB APPLE FILLING AND TOPPING
  4          Teaspoons  cinnamon
  5        Tablespoons  sugar
  3               Cups  sliced apples
  3               Cups  fresh or frozen rhubarb -- cut in 1/2 inch dice
                        CAKE
  1 1/2           Cups  white sugar
     1/2           Cup  light brown sugar
  1                Cup  vegetable oil
  4          Teaspoons  vanilla
     1/2           Cup  buttermilk
  1         Tablespoon  orange zest -- finely minced
  4              Large  eggs
     1/4      Teaspoon  salt
  3               Cups  unbleached all-purpose flour
  1         Tablespoon  baking powder
     1/4      Teaspoon  fresh nutmeg

Preparation:

Preheat oven to 350 F. Generously grease a 12 cup Bundt (tube or angel food cake) pan with vegetable shortening, making sure fluted wells are well-coated with shortening. Lightly dust with flour. Prepare rhubarb and apples and toss with sugar and cinnamon. For cake, whisk together white sugar, brown sugar, oil, vanilla, and buttermilk. Stir in eggs. Fold in salt, flour, baking powder and nutmeg. Spoon a little over one third of batter into prepared pan. Cover with half of apple mixture, then repeat with remaining batter and topping. Sprinkle top lightly with additional sugar and cinnamon. Bake for one hour or until done. Shake pan gently to loosen sides and bottom before inverting onto a plate for serving. 12 - 14 servings Fresh or frozen rhubarb spruces up storage apples for a sweet and tart coffeecake.

Nutritional Information:

3038 Calories (kcal); 238g Total Fat; (69% calories from fat); 27g Protein; 209g Carbohydrate; 752mg Cholesterol; 2378mg Sodium