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    You are in: Home / Recipes / Bluebarb Coffee Cake Recipe
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    Bluebarb Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Juenessa's Note:

    This cake is so moist. It really is a great breakfast treat or a dessert too! Those who don't like rhubarb, you really won't notice the rhubarb taste so much in this recipe. It's the rhubarb that makes this cake so moist. Try it, and I think you will love it!

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    Ingredients:

    Servings:

    Units: US | Metric

    crumb topping

    coffee cake

    vanilla glaze

    Directions:

    1. 1
      Heat oven to 375°F
    2. 2
      Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
    3. 3
      In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon.
    4. 4
      Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
    5. 5
      In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds.
    6. 6
      Fold in blueberries and rhubarb.
    7. 7
      Spread in pan.
    8. 8
      Sprinkle with topping.
    9. 9
      Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean.
    10. 10
      Cool 10 minutes.
    11. 11
      Remove from pan if desired.
    12. 12
      In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
    13. 13
      Drizzle glaze over warm coffee cake.
    14. 14
      Serve warm, if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Bluebarb Coffee Cake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 429.0
     
    Calories from Fat 126
    29%
    Total Fat 14.0 g
    21%
    Saturated Fat 6.0 g
    30%
    Cholesterol 44.8 mg
    14%
    Sodium 393.9 mg
    16%
    Total Carbohydrate 71.4 g
    23%
    Dietary Fiber 1.7 g
    7%
    Sugars 40.7 g
    162%
    Protein 5.6 g
    11%

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