RASPBERRY-RHUBARB COFFEE CAKE
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
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- 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., 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.
Nutrition Facts : Calories 636 calories, Fat 27g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 196mg sodium, Carbohydrate 90g carbohydrate (54g sugars, Fiber 3g fiber), Protein 9g protein.
RHUBARB RASPBERRY COFFEE CAKE
Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used recipe #78579 to grease the pan.
Provided by foodtvfan
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- BASE:.
- Combine flour, sugar and baking powder.
- Cut in butter until mixture is consistency of fine crumbs.
- Beat egg and cream together.
- Add to dry mixture, stirring to make a soft sticky dough.
- Pat dough into a greased 9"x13"x2" baking pan.
- FILLING:.
- Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
- Toss lightly.
- Beat egg and melted butter together.
- Add to fruit, stirring gently to mix.
- Spread over dough.
- TOPPING:.
- Mix flour, sugar and baking powder together.
- Cut in the butter.
- Add cream, stirring to make a crumbly mixture.
- Sprinkle evenly over fruit.
- BAKING:.
- Preheat oven to 325 degrees Fahrenheit.
- Bake for 45 to 55 minutes or until golden.
- Cut into squares.
Nutrition Facts : Calories 404, Fat 17.1, SaturatedFat 10.3, Cholesterol 74.8, Sodium 213, Carbohydrate 59.5, Fiber 2.1, Sugar 34.8, Protein 4.9
RHUBARB/RASPBERRY COFFEE CAKE
I honestly don't know where I got this recipe but it's soooo good. The tartness of the rhubarb with the sweetness of the raspberry jello really wakes up the tastebuds. I use sugar free raspberry jello but you can use what you have on hand. Serve room temp or warm with ice cream.
Provided by JANE LOUISE
Categories Other Desserts
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. In large bowl,whisk together the brown sugar, egg, sour cream, oil, and buttermilk. Add the flour, baking powder, baking soda, and salt to the liquid mixture and blend everything with large spoon. (I use a wooden one) Set aside. In saucepan, saute the rhubarb with 1/4 cup water and the raspberry jello. Stir and cook until rhubarb is just tender,about 5 minutes. Take off heat and drain about 1/2 the jello water off the rhubarb. Pour in the batter and mix thoroughly. Mix all the topping ingredients in a food processor (pulse). Pour batter in greased 9x13 baking dish. Sprinkle the topping evenly on top of batter. Bake in preheated 350 degree oven for 50-55 minutes. Check for doneness with toothpick in center. NOTE: The raspberry jello in the rhubarb not only sweetens the rhubarb (so don't add any sugar) BUT it gives a nice pink color to the batter and finished cake.
RHUBARB BERRY COFFEE CAKE
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. -Jackie Heyer, Cushing, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. , In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , If desired, drizzle with frosting or serve with ice cream.
Nutrition Facts : Calories 282 calories, Fat 12g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
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