Best Raspberry Rhubarb Coffee Cake Recipes

RASPBERRY-RHUBARB COFFEE CAKE

Raspberry-Rhubarb Coffee Cake image

Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. It makes a wonderful midmorning snack with a glass of cold milk. -Carol Ross, Anchorage, Alaska

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 21

Ingredients

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 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1-1/2 cups 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 sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

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., 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 sour cream. , Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling. , In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter. , Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 636 calories, Fat 27g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 196mg sodium, Carbohydrate 90g carbohydrate (54g sugars, Fiber 3g fiber), Protein 9g protein.

RHUBARB RASPBERRY COFFEE CAKE

Rhubarb Raspberry Coffee Cake image

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.

Provided by foodtvfan

Categories Breads

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

Ingredients

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%)
3 cups fresh rhubarb, chopped
1 cup fresh raspberry
1/2 cup fresh blueberries or 1/2 cup sour pitted cherries
1 cup granulated sugar
1/4 cup all-purpose flour
1 egg
2 tablespoons butter, melted
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup butter
2 tablespoons light cream (10%)

Steps:

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.

Nutrition Facts : Calories 404, Fat 17.1, SaturatedFat 10.3, Cholesterol 74.8, Sodium 213, Carbohydrate 59.5, Fiber 2.1, Sugar 34.8, Protein 4.9

RHUBARB/RASPBERRY COFFEE CAKE

RHUBARB/RASPBERRY COFFEE CAKE image

I honestly don't know where I got this recipe but it's soooo good. The tartness of the rhubarb with the sweetness of the raspberry jello really wakes up the tastebuds. I use sugar free raspberry jello but you can use what you have on hand. Serve room temp or warm with ice cream.

Provided by JANE LOUISE

Categories Other Desserts

Time 1h10m

Number Of Ingredients 17

Ingredients

1 cup packed brown sugar
1 beaten large egg
1 cup sour cream
1/2 cup vegetable oil
1/2 cup buttermilk (or regular milk)
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups chopped rhubarb (measured raw or frozen)
1 sugar free raspberry jello dry
TOPPING:
1/2 stick butter
1/3 cup packed brown sugar
1 teaspoon cinnamon
2/3 cup finely chopped walnuts
1/3 cup oatmeal dry

Steps:

1. In large bowl,whisk together the brown sugar, egg, sour cream, oil, and buttermilk. Add the flour, baking powder, baking soda, and salt to the liquid mixture and blend everything with large spoon. (I use a wooden one) Set aside. In saucepan, saute the rhubarb with 1/4 cup water and the raspberry jello. Stir and cook until rhubarb is just tender,about 5 minutes. Take off heat and drain about 1/2 the jello water off the rhubarb. Pour in the batter and mix thoroughly. Mix all the topping ingredients in a food processor (pulse). Pour batter in greased 9x13 baking dish. Sprinkle the topping evenly on top of batter. Bake in preheated 350 degree oven for 50-55 minutes. Check for doneness with toothpick in center. NOTE: The raspberry jello in the rhubarb not only sweetens the rhubarb (so don't add any sugar) BUT it gives a nice pink color to the batter and finished cake.