Taste of Home
Raspberry-Rhubarb Coffee Cake
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
YIELD: 12 servings.
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
Ingredients
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1 cup sugar
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1/3 cup cornstarch
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3 cups chopped fresh or frozen rhubarb
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1 cup fresh or frozen raspberries, mashed
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2 teaspoons lemon juice
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BATTER:
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3/4 cup butter-flavored shortening
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1-1/2 cups sugar
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3 large eggs
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3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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1-1/2 cups sour cream
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup sugar
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1/2 cup quick-cooking oats
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1/2 teaspoon ground cinnamon
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1/4 cup cold butter, cubed
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1/2 cup sweetened shredded coconut
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1/2 cup chopped walnuts
Directions
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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.
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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.
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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.
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4.
In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
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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.
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