Raspberry-Rhubarb Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 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 king arthur unbleached 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 king arthur unbleached 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:
1. In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened, stirring constantly. Remove from the heat. Stir in lemon juice. Cool slightly.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
3. Spread two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.
4. In a small bowl, combine the flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
5. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
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