Cherry Rhubarb Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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but it uses cherry pie filling which my husband prefers. both are really delicious. Ingredients:
4 cups rhubarb |
2 tablespoons lemon juice |
1 cup sugar |
1/3 cup cornstarch |
20 ounces cherry pie filling |
3 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup butter |
2 eggs, slightly beaten |
1 teaspoon vanilla extract |
1 1/2 cups sugar |
1 cup all-purpose flour |
1/2 cup butter |
Directions:
1. in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes - stirring often to prevent burining.
2. combine sugar and cornstarch; add to rhubarb mixture.
3. cook and stir 5 minutes more until thickened and bubbly.
4. stir in pie filling.set aside to cool.
5. to prepare cake:.
6. combine flour, sugar, baking powder, baking soda and salt in large bowl - cut in butter until mixture resembles fine crumbs.
7. in a mixing bowl, beat buttermilk, eggs and vanilla.
8. add to flour mixture, stir just until mixture is moistened.
9. spread a little more than half of the batter into a greased 13x9 pan.
10. spread cooled filling over batter.
11. drop remaining batter by tspful onto filling.
12. to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs.
13. sprinkle over batter.
14. bake at 350* for 40-45 minutes.
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