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Raspberry-Rhubarb Coffee Cake

 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 2 minutes or

2 of 2

Raspberry-Rhubarb Coffee Cake (continued)

Directions (continued)

  • until thickened, stirring constantly. Remove from heat. Stir in
  • lemon juice. Cool slightly.
  • Preheat oven to 350°. In a large bowl, cream shortening and sugar
  • until light and fluffy. Beat in eggs. Combine flour, baking powder
  • and baking soda; add to creamed mixture alternately with sour cream.
  • Spread two-thirds of the batter into a greased 13x9-in. baking dish.
  • Top with rhubarb mixture. Drop remaining batter by tablespoonfuls
  • over filling.
  • In a small bowl, combine flour, sugar, oats and cinnamon. Cut in
  • butter until crumbly. Stir in coconut and walnuts. Sprinkle over
  • batter.
  • Bake 60-65 minutes or until a toothpick inserted in the center comes
  • out clean. Cool on a wire rack. Yield: 12 servings.
Nutritional 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.