Rhubarb Blueberry Sour Cream Coffee Cake Food

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 SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

BLUEBERRY RHUBARB COFFEE CAKE

Steps:

• Heat oven to 375ºF. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
• In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
• Bake 45 to 50 minutes or until toothpick inserted in centre of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

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.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

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.

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.

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
• Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
• In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
• Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
• Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
• Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
• Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a bundt or tube baking pan and set aside.
• Mix together butter and sugar until smooth; add eggs, mixing until well blended.
• In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
• Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
• Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
• Cool cake before removing from pan.
• To remove, invert over plate, and tap pan.
• Serve on plate garnished with blueberry syrup, if desired.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares

RHUBARB BLUEBERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb., Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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 SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix flour, salt and baking soda together in a small bowl, set aside.
• Meanwhile cream butter and sugar together in a large mixing bowl.
• Beat in egg.
• Mix in sour cream and flour mixture alternately. Mix in vanilla.
• Stir in rhubarb.
• Turn into greased 9" x 13" pan.
• TOPPING:.
• Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 40 - 50 minutes until done.