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Cherry Rhubarb Coffee Cake cont.
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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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |