Ingredients for Rhubarb Raspberry Coffee Cake
- All Purpose Flour
- Granulated Sugar
- 3 teaspoons baking powder
- 2 tablespoons melted unsalted butter
- 2 large eggs
- Light Cream
- Fresh Rhubarb
- Fresh Raspberry
- Fresh Blueberries
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How to Make Rhubarb Raspberry Coffee Cake
- **Base:**
- Preheat oven to 325°F (160°C). Grease a 9x13x2 inch baking pan (using recipe #78579 for greasing, if available).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, beat 1 large egg and ½ cup milk together.
- Add the wet ingredients to the dry ingredients, stirring until just combined. The dough will be soft and slightly sticky.
- Pat the dough evenly into the prepared baking pan.
- **Filling:**
- 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.
- In a small bowl, whisk together 1 large egg and 2 tablespoons melted unsalted butter.
- Add the egg mixture to the fruit mixture, stirring gently to combine.
- Spread the fruit filling evenly over the dough in the pan.
- **Topping:**
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, and 1 teaspoon baking powder.
- Cut in ¼ cup (½ stick) cold unsalted butter using a pastry blender or your fingers until the mixture is crumbly.
- Stir in 2 tablespoons milk until the mixture is moist and crumbly.
- Sprinkle the crumb topping evenly over the fruit filling.
- **Baking:**
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean and the topping is golden brown.
- Let cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
139g
Fat
51g
Carbs
19g
