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 Pan Release, Professional Pan Coating (Better Than Pam Spray!) to grease the pan.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. BASE:.
  2. Combine flour, sugar and baking powder.
  3. Cut in butter until mixture is consistency of fine crumbs.
  4. Beat egg and cream together.
  5. Add to dry mixture, stirring to make a soft sticky dough.
  6. Pat dough into a greased 9”x13”x2” baking pan.
  7. FILLING:.
  8. Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
  9. Toss lightly.
  10. Beat egg and melted butter together.
  11. Add to fruit, stirring gently to mix.
  12. Spread over dough.
  13. TOPPING:.
  14. Mix flour, sugar and baking powder together.
  15. Cut in the butter.
  16. Add cream, stirring to make a crumbly mixture.
  17. Sprinkle evenly over fruit.
  18. BAKING:.
  19. Preheat oven to 325 degrees Fahrenheit.
  20. Bake for 45 to 55 minutes or until golden.
  21. Cut into squares.

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