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    You are in: Home / Recipes / Rhubarb and Berry Coffee Cake Recipe
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    Rhubarb and Berry Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    grandma2969's Note:

    Came from a local paper

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375*.
    2. 2
      Lightly grease a 9" springform pan; line bottom with parchment or waxed paper.
    3. 3
      In a bowl, combine the rhubarb, apples, raspberries, blueberries and 2 tbls of the sugar. Mix well; set aside.
    4. 4
      In another bowl, combine the flour, 1/2 cup of the remaining sugar,baking powder, baking soda, salt and nutmeg. Add the butter or vegetable shortening and cut it in till fine crumbs form. Stir in lemon rind.
    5. 5
      Make a well in the center.
    6. 6
      In another bowl, combine the eggs with yogurt and mix to combine. Pour the egg mixture into well and stir just until dry ingredients are moistened.
    7. 7
      Spoon half of the batter into a prepared pan. Arrange the fruit mixture over the top, leaving 1" border uncovered.
    8. 8
      Spoon remaining batter evenly over the top and spread to cover the fruit.
    9. 9
      Brush the top with melted butter; sprinkle with the remaining sugar. Bake on baking sheet in the center of the oven for about 1 hour or until golden brown.
    10. 10
      Let cool in pan on rac for 10 minutes. Remove sides of pan and cool completely.Serves 8.

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    Nutritional Facts for Rhubarb and Berry Coffee Cake

    Serving Size: 1 (145 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 366.5
     
    Calories from Fat 153
    41%
    Total Fat 17.0 g
    26%
    Saturated Fat 10.2 g
    51%
    Cholesterol 94.9 mg
    31%
    Sodium 433.0 mg
    18%
    Total Carbohydrate 48.1 g
    16%
    Dietary Fiber 1.9 g
    7%
    Sugars 22.5 g
    90%
    Protein 6.2 g
    12%

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