Rhubarb Berry Coffee Cake Food

RHUBARB BERRY COFFEE CAKE

Steps:

• In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. , In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , If desired, drizzle with frosting or serve with ice cream.

RHUBARB STRAWBERRY COFFEE CAKE

Steps:

• In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool., In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter., For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

STRAWBERRY-RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
• Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
• Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
• Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
• Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and sugars until light and fluffy. Add egg and vanilla; beat until fluffy. Combine the flours, baking powder, baking soda, salt and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle evenly over batter. , Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

RHUBARB COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RHUBARB STREUSEL COFFEE CAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.

ROYAL RHUBARB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
• Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
• In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
• Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Cream butter and brown sugar; mix in egg.
• Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
• Fold in rhubarb and berries.
• Mix nuts, sugar, cinnamon and butter, and spread over top.
• Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.

RHUBARB BERRY COFFEE CAKE

Steps:

• In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture.
• Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.

RHUBARB RASPBERRY COFFEE CAKE

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.

RHUBARB COFFEE CAKE

Steps:

• Grease 9-inch (2.5 L) spring-form pan; set aside.
• TOPPING: In bowl, combine brown sugar, chopped hazelnuts, flour and cinnamon. Using fork, stir in butter until crumbly; set aside.
• In large bowl, beat butter with brown sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
• In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chopped rhubarb. Scrape into prepared pan; sprinkle with topping.
• Bake in centre of 350°F (180°C) oven until cake tester inserted in centre of cake comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove side of pan. Serve warm or cool. Serves 8 to 10.
• Canadian Living.

RHUBARB COFFEE CAKE FOR A CROWD

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. Pour into two greased 8-in. square baking dishes., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

RASPBERRY-RHUBARB COFFEE CAKE

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.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.