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Cherry Rhubarb Coffee Cake

Cherry Rhubarb Coffee Cake
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.
16-20 ServingsPrep: 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, cubed
  • 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, cubed

Directions

  • In a large 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.
© Taste of Home 2013

2 of 2

Cherry Rhubarb Coffee Cake (continued)

Directions (continued)

  • For cake, combine the flour, sugar, baking powder, baking soda and
  • salt in a large bowl. Cut in butter until mixture resembles fine
  • crumbs. In a small bowl, beat the 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. 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 or until a toothpick inserted near the center comes
  • out clean. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 each) equals 406 calories, 15 g fat (9 g saturated fat), 59 mg cholesterol, 307 mg sodium, 66 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013