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Raspberry-Rhubarb Coffee Cake

Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. For a mid-morning snack, I enjoy a piece alongside a glass of milk.—Carol Ross, Anchorage, Alaska

12 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

1 cup sugar
1/3 cup cornstarch
3 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen raspberries, mashed
2 teaspoons lemon juice
BATTER:
3/4 cup butter-flavored shortening
1-1/2 cups sugar
3 eggs
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 cups (12 ounces) sour cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup flaked coconut
1/2 cup chopped walnuts

Directions

In a large saucepan, combine sugar and cornstarch; stir in rhubarb
and raspberries. Bring to a boil over medium heat; cook for 2

2 of 2

Raspberry-Rhubarb Coffee Cake (continued)

Directions (continued)

minutes or until thickened, stirring constantly. Remove from the
heat. Stir in lemon juice. Cool slightly.
In a large bowl, cream shortening and sugar until light and fluffy.
Beat in eggs. Combine the flour, baking powder and baking soda; add
to creamed mixture alternately with sour cream.
Spread two-thirds of the batter into a greased 13-in. x 9-in. baking
dish. Top with rhubarb mixture. Drop remaining batter by
tablespoonfuls over filling.
In a small bowl, combine the flour, sugar, oats and cinnamon. Cut in
butter until crumbly. Stir in coconut and walnuts. Sprinkle over
batter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near
the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Nutrition Facts: 1 piece equals 636 calories, 27 g fat (11 g saturated fat), 83 mg cholesterol, 196 mg sodium, 90 g carbohydrate, 3 g fiber, 9 g protein.