Recipe

Cherry Rhubarb Coffee Cake Recipe


Cherry Rhubarb Coffee Cake Recipe Chefmeow / All my dishes
2 years, 5 months ago
This is a very tasty, very moist, very flavorful, very colorful coffeecake sure to please all. I like it warm but it is also good at room temperature.
Prep:10m Cook:50m Servings:10

Chefmeow

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Ingredients
  • 4 cups fresh or frozen rhubarb
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 can cherry pie filling
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup buttermilk
  • 2 eggs slightly beaten
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup butter
  • If using frozen rhubarb thaw.

Directions
  1. In saucepan cook rhubarb and lemon juice over medium low heat for 5 minutes stirring often.
  2. Combine sugar and cornstarch then add to rhubarb mixture.
  3. Cook and stir 5 minutes more until thickened and bubbly then stir in pie filling and set aside.
  4. Combine sugar and flour then cut in butter until mixture forms coarse crumbs.
  5. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  6. Cut in butter until mixture resembles fine crumbs.
  7. In a mixing bowl beat buttermilk, eggs and vanilla then add to flour mixture and stir to moisten.
  8. Spread a little more than half of the batter into a greased rectangular pan.
  9. Spread cooled filling over batter then drop remaining batter by teaspoonfuls onto filling.
  10. Sprinkle crumb topping over batter and bake at 350 for 45 minutes.

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