Rhubarb Raspberry Coffee Cake
Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used recipe #78579 to grease the pan.
INGREDIENTS
NutritionBASE
- 1 1⁄2cups all-purpose flour
- 1⁄4cup granulated sugar
- 2teaspoons baking powder
- 1⁄4cup butter
- 1
- 1⁄2cup light cream (10%)
FILLING
- 3
- 1cup fresh raspberry
- 1⁄2
- 1cup granulated sugar
- 1⁄4
- 1
- 2
TOPPING
- 1
- 3⁄4cup granulated sugar
- 1⁄2teaspoon baking powder
- 1⁄2cup butter
- 2tablespoons light cream (10%)
Advertisement
DIRECTIONS
- BASE:.
- Combine flour, sugar and baking powder.
- Cut in butter until mixture is consistency of fine crumbs.
- Beat egg and cream together.
- Add to dry mixture, stirring to make a soft sticky dough.
- Pat dough into a greased 9”x13”x2” baking pan.
- FILLING:.
- Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
- Toss lightly.
- Beat egg and melted butter together.
- Add to fruit, stirring gently to mix.
- Spread over dough.
- TOPPING:.
- Mix flour, sugar and baking powder together.
- Cut in the butter.
- Add cream, stirring to make a crumbly mixture.
- Sprinkle evenly over fruit.
- BAKING:.
- Preheat oven to 325 degrees Fahrenheit.
- Bake for 45 to 55 minutes or until golden.
- Cut into squares.
Advertisement