Rhubarb Raspberry Coffee Cake

May 11, 2023May 11, 20230 13
Sweet and tangy Rhubarb Raspberry Coffee Cake recipe for a delightful breakfast or dessert
in Baking

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter
1 egg
1/2 cup light cream
3 cups fresh rhubarb , chopped
1 cup fresh raspberry
1/2 cup fresh blueberries or 1/2 cup sour pitted cherries
1 cup granulated sugar
1/4 cup all-purpose flour
1 egg
2 tablespoons butter , melted
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup butter
2 tablespoons light cream

Nutrision Information

Servings Per Recipe
9
Calories
484
Sugar
47g
Fat
23g
Rhubarb Raspberry Coffee Cake is a sweet and tangy coffee cake that's perfect for any occasion. It's a delightful way to use fresh rhubarb and raspberries during the summer season. This recipe combines a crumbly and buttery topping with a soft and moist cake base, making it a crowd-pleaser for kids and adults alike. It's ideal for a family brunch, afternoon tea party, or a dessert after dinner. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Instructions

1.Begin by preheating your oven to 375°F (190°C) and greasing a 9-inch square baking dish.
2.In a large bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, and 2 teaspoons baking powder.
3.Cut in 1/4 cup of butter until the mixture resembles coarse crumbs.
4.In a separate bowl, beat 1 egg and 1/2 cup of light cream together until thoroughly combined.
5.Add the egg mixture to the flour mixture and stir until just combined.
6.Pour the batter into the prepared baking dish and set aside.
7.In a separate bowl, mix together 3 cups chopped rhubarb, 1 cup raspberries, 1/2 cup blueberries or sour pitted cherries, 1 cup sugar, 1/4 cup flour, 1 egg, and 2 tablespoons melted butter until well combined.
8.Pour the rhubarb mixture over the batter in the baking dish.
9.In another bowl, mix together 1 cup flour, 3/4 cup sugar, and 1/2 teaspoon baking powder.
10.Cut in 1/2 cup of butter until the mixture resembles coarse crumbs.
11.Stir in 2 tablespoons of light cream until a thick batter forms.
12.Drop spoonfuls of the batter over the rhubarb mixture.
13.Bake for 45-55 minutes, or until the coffee cake is golden brown and a toothpick inserted in the center comes out clean. Cool before serving.

PROS

This coffee cake has a delicious sweet and tangy flavor from the combination of rhubarb and raspberries.

It’s perfect for breakfast, brunch, or dessert!
It also has a crumbly and crispy texture on top, which provides a nice contrast to the soft cake.

CONS

This recipe calls for a considerable amount of sugar and butter, so it’s not the healthiest option.

It’s also not suitable for people who are allergic to gluten or dairy products.

HEALTH & BENEFITS

Although this coffee cake is not a health food, it contains fruits such as rhubarb, raspberries, and blueberries which provide essential vitamins and minerals.
They are also high in fiber, which aids in digestion and promotes a feeling of fullness.
Rhubarb is also known for its unique anthocyanins which have anti-inflammatory and anti-cancer properties.

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