Bluebarb Coffee Cake
19 ingredients
14 steps
Ingredients
- crumb topping
- 1/2 cup granulated sugar
- 1/3 cup Gold Medal all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup firm butter or 1/4 cup margarine
- coffee cake
- 2 cups Gold Medal all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup shortening
- 3/4 cup milk
- 1 egg
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 cup chopped rhubarb (fresh or frozen( thawed and drained)
- vanilla glaze
- 1/2 cup powdered sugar
- 1 1/2 - 2 teaspoons hot water
- 1/4 teaspoon vanilla
Directions
-
1Heat oven to 375°F
-
2Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
-
3In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon.
-
4Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
-
5In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds.
-
6Fold in blueberries and rhubarb.
-
7Spread in pan.
-
8Sprinkle with topping.
-
9Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean.
-
10Cool 10 minutes.
-
11Remove from pan if desired.
-
12In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
-
13Drizzle glaze over warm coffee cake.
-
14Serve warm, if desired.
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