Rhubarb Raspberry Coffee Cake Recipe #379535
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.
by foodtvfan
1¼ hours | 20 min prep
SERVES 12 , 1 cake
BASE
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 cup butter
- 1 egg
- 1/2 cup light cream (10%)
FILLING
- 3 cups fresh rhubarb, chopped
- 1 cup fresh raspberry
- 1/2 cup fresh blueberries or sour pitted cherries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 egg
- 2 tablespoons butter, melted
TOPPING
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 cup butter
- 2 tablespoons light cream (10%)
- 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.
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5 stars