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"Bluebarb" Coffee Cake

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

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( 29 Ratings)

29 Ratings

5 Stars 62%

4 Stars 14%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 14 )

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Prep Time 15 min
Total Time 1 hr 15 min
Servings 8

Ingredients

Crumb Topping

1/2: cup granulated sugar

1/3: cup Gold Medal® all-purpose flour

1/2: teaspoon ground cinnamon

1/4: cup firm butter or margarine

Coffee Cake

2: cups Gold Medal® all-purpose flour

3/4: cup granulated sugar

1/4: cup shortening

3/4: cup milk

1: egg

2 1/2: teaspoons baking powder

3/4: teaspoon salt

1: cup fresh or frozen blueberries

1: cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2: cup powdered sugar

1 1/2: to 2 teaspoons hot water

1/4: teaspoon vanilla

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Directions

1 Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2 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.
3 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.
4 Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

EXPERT TIPS

Expert Tips

Sprinkle with your favorite chopped nuts for a special touch.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 430mg; 430%;
Total Carbohydrate: 71g; 71%
(Dietary Fiber 2g 2% Sugars 42g 42% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 4/24/2012 7:27:35 PM REPORT ABUSE Dawn A said:

Rating:

This was a really easy coffee cake to make and it had great texture and flavor. I used chopped, frozen rhubarb and frozen blueberries. My family loved it and it didn't last very long. I'm adding this to my "keeper" file and will make it again and again.

This reply was: Helpful Inspiring

Posted 7/6/2011 8:46:56 AM REPORT ABUSE Susan M said:

Rating:

I've made this recipe often over the past few years. It always gets rave reviews, and people asking for the recipe. I like to use Turbinado sugar in the topping, which adds a sweet crunch. I've also switched to using canola oil instead of shortening in the cake, and can't tell the difference. The glaze drizzle gives it a very "professional" appearance.

This reply was: Helpful Inspiring

Posted 7/25/2010 5:47:27 PM REPORT ABUSE Albiem said:

Rating:

This is an awesome recipe! I made this for a church function and got rave reviews! There is just something about a down to Earth, old-fashioned, coffee cake that surpasses any frosted cake out there. The recipe is easy to follow. It's not pretentious, just the perfect cake for church. Try it, you'll like it!

This reply was: Helpful Inspiring