Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. For a mid-morning snack, I enjoy a piece alongside a glass of milk.
—CAROL ROSS ANCHORAGE, AK
PREP: 30 MIN. • BAKE: 1 HOUR + COOLING • MAKES: 12 SERVINGS
1 cup sugar
1/3 cup cornstarch
3 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen raspberries, mashed
2 teaspoons lemon juice
BATTER
3/4 cup butter-flavored shortening
1 1/2 cups sugar
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 cups (12 ounces) sour cream
TOPPING
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1. In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly.
2. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder and baking soda; add to creamed mixture alternately with the sour cream.
3. Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.
4. In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
5. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.