Bluberry - Rhubarb Coffee Cake

 

 

Tart rhubarb and sweet blueberries partner in a sweet and delectable coffee cake. Serve it morning, noon or night. Nice with breakfast coffee.

 

Ingredients:

Crumb Topping
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) ground cinnamon
1/4 cup (50 mL) firm butter or margarine
Coffee Cake
2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) shortening
3/4 cup (175 mL) milk
1 egg
2 1/2 tsp (12 mL) baking powder
3/4 tsp (3 mL) salt
1 cup (250 mL) fresh or frozen blueberries
1 cup (250 mL) fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze
1/2 cup (125 mL) icing sugar
1 1/2 to 2 tsp (7 to 10 mL) hot water
1/4 tsp (1 mL) vanilla

Method:

• 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.

Tip: Sprinkle with your favourite chopped nuts for a special touch.