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

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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.