Rhubarb Blueberry Sour Cream Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it. Ingredients:
1 cup packed brown sugar or 1 cup sucanat |
1/2 cup butter, softened |
1 egg |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
2 cups rhubarb, cut into 1/2-inch pcs |
1 cup blueberries |
1/2 cup chopped walnuts |
1/2 cup sugar |
1 teaspoon cinnamon |
1 tablespoon butter, melted |
Directions:
1. Cream butter and brown sugar; mix in egg.
2. Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
3. Fold in rhubarb and berries.
4. Mix nuts, sugar, cinnamon and butter, and spread over top.
5. Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
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