Cherry Rhubarb Coffee Cake
From chefmeow 16 years agoIngredients
- 4 cups fresh or frozen rhubarb shopping list
- 2 tablespoons lemon juice shopping list
- 1 cup sugar shopping list
- 1/3 cup cornstarch shopping list
- 1 can cherry pie filling shopping list
- 3 cups flour shopping list
- 1 cup sugar shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 cup butter shopping list
- 1 cup buttermilk shopping list
- 2 eggs slightly beaten shopping list
- 1 teaspoon vanilla shopping list
- 1 cup sugar shopping list
- 1 cup flour shopping list
- 1/2 cup butter shopping list
- If using frozen rhubarb thaw. shopping list
How to make it
- In saucepan cook rhubarb and lemon juice over medium low heat for 5 minutes stirring often.
- Combine sugar and cornstarch then add to rhubarb mixture.
- Cook and stir 5 minutes more until thickened and bubbly then stir in pie filling and set aside.
- Combine sugar and flour then cut in butter until mixture forms coarse crumbs.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- Cut in butter until mixture resembles fine crumbs.
- In a mixing bowl beat buttermilk, eggs and vanilla then add to flour mixture and stir to moisten.
- Spread a little more than half of the batter into a greased rectangular pan.
- Spread cooled filling over batter then drop remaining batter by teaspoonfuls onto filling.
- Sprinkle crumb topping over batter and bake at 350 for 45 minutes.
People Who Like This Dish 4
- lovemybirds Dayton, OH
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- zanna MOUNT CLEMENS, MI
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- chefmeow Garland, TX
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