Rhubarb Raspberry Coffee Cake Recipe

This irresistible Rhubarb Raspberry Coffee Cake recipe, originally published in Cottage Life magazine (April/May 1998), is a guaranteed crowd-pleaser! It won first prize in a baking contest and features a delightful blend of rhubarb and raspberries. Feel free to adapt this versatile recipe to any season by substituting with strawberries, apples, peaches, plums, pears, blueberries, cherries, or blackberries. Get ready to bake up a taste of summer (or any season!), using this easy-to-follow recipe.

Prep Time 25 mins
Cook Time 65 mins
Calories 404 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Rhubarb Raspberry Coffee Cake 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Raspberry Coffee Cake

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How to Make Rhubarb Raspberry Coffee Cake

  1. **Base:**
  2. Preheat oven to 325°F (160°C). Grease a 9x13x2 inch baking pan (using recipe #78579 for greasing, if available).
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder.
  4. Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. In a separate bowl, beat 1 large egg and ½ cup milk together.
  6. Add the wet ingredients to the dry ingredients, stirring until just combined. The dough will be soft and slightly sticky.
  7. Pat the dough evenly into the prepared baking pan.
  8. **Filling:**
  9. In a bowl, combine 2 cups chopped rhubarb, 1 cup raspberries (fresh or frozen), ½ cup granulated sugar, and 2 tablespoons all-purpose flour. Gently toss to coat.
  10. In a small bowl, whisk together 1 large egg and 2 tablespoons melted unsalted butter.
  11. Add the egg mixture to the fruit mixture, stirring gently to combine.
  12. Spread the fruit filling evenly over the dough in the pan.
  13. **Topping:**
  14. In a medium bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, and 1 teaspoon baking powder.
  15. Cut in ¼ cup (½ stick) cold unsalted butter using a pastry blender or your fingers until the mixture is crumbly.
  16. Stir in 2 tablespoons milk until the mixture is moist and crumbly.
  17. Sprinkle the crumb topping evenly over the fruit filling.
  18. **Baking:**
  19. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the topping is golden brown.
  20. Let cool completely in the pan before cutting into squares.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

139g

Fat

51g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Spring Recipes Summer Recipes Baking Coffee Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Fruit Canadian Dinner Party Coffee Cakes Dietary Berries Blueberries Raspberries Brunch 4 Hours Or Less