• 12servings
  • 90minutes
  • 636calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsFluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/3 cup cornstarch

  3. 3 cups chopped fresh or frozen rhubarb

  4. 1 cup fresh or frozen raspberries, mashed

  5. 2 teaspoons lemon juice

  6. BATTER:

  7. 3/4 cup butter-flavored shortening

  8. 1-1/2 cups sugar

  9. 3 eggs

  10. 3 cups all-purpose flour

  11. 1-1/2 teaspoons baking powder

  12. 3/4 teaspoon baking soda

  13. 1-1/2 cups (12 ounces) sour cream

  14. TOPPING:

  15. 1/2 cup all-purpose flour

  16. 1/2 cup sugar

  17. 1/2 cup quick-cooking oats

  18. 1/2 teaspoon ground cinnamon

  19. 1/4 cup cold butter, cubed

  20. 1/2 cup flaked coconut

  21. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Raspberry-Rhubarb Coffee Cake Recipe photo by Taste of Home In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened, stirring constantly. Remove from the heat. Stir in lemon juice. Cool slightly.

  2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.

  3. Spread two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.

  4. In a small bowl, combine the flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.

  5. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.


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