Raspberry-Rhubarb Coffee Cake

Total Time

Prep: 30 min. Bake: 1 hour + cooling


12 servings

Updated: Oct. 16, 2022
Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. It makes a wonderful midmorning snack with a glass of cold milk. —Carol Ross, Anchorage, Alaska


  • 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
  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1-1/2 cups sour cream
  • 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 sweetened shredded coconut
  • 1/2 cup chopped walnuts


  1. In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly.
  2. 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.
  3. Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.
  4. In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
  5. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 636 calories, 27g fat (11g saturated fat), 83mg cholesterol, 196mg sodium, 90g carbohydrate (54g sugars, 3g fiber), 9g protein.