Cherry Rhubarb Coffee Cake
Bountiful Harvest Cookbook
I'm retired now, but when I was working I made this coffee cake for co-workers and also a men's Bible study class. I changed the original recipe from a strawberry/rhubarb combination to one with cherry, which I think gives it a richer flavor.
SERVINGS: 16-20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min.
Ingredients:
- 4 cups chopped fresh or frozen rhubarb
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
- 1 can (20 ounces) cherry pie filling
- CAKE:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- CRUMB TOPPING:
- 1-1/2 cups sugar
- 1 cup all-purpose flour
- 1/2 cup cold butter
Directions:
In a saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool.
For cake, combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs.
In a mixing bowl, beat buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened. Spread a little more than half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.
For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes. Yield: 16-20 servings.