Cherry Rhubarb Delight Cake
Indulge in the perfect blend of tart rhubarb and sweet cherry pie filling with this delightful coffee cake. Made with a buttery, moist base, this cake is a wonderful treat for any occasion, especially during berry season. Each bite combines the bright flavors of rhubarb and cherry, topped with a crumbly sugar and flour mixture that adds a delectable crunch. Ideal for coffee breaks, brunch gatherings, or family desserts, this cake will surely become a favorite in your household.
N/A
Servings
160
Calories
16
Ingredients
Ingredients
Rhubarb
4 cups (Chopped)
Lemon Juice
2 tablespoons (Freshly squeezed)
Sugar
1 cup (Granulated)
Cornstarch
1/3 cup (N/A)
Cherry Pie Filling
20 ounces (Store-bought)
All-Purpose Flour
3 cups (N/A)
Sugar
1 cup (Granulated)
Baking Powder
1 teaspoon (N/A)
Baking Soda
1 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Butter
1 cup (Cold, cubed)
Eggs
2 (Slightly beaten)
Vanilla Extract
1 teaspoon (N/A)
Sugar
1 1/2 cups (Granulated)
All-Purpose Flour
1 cup (N/A)
Butter
1/2 cup (Cold, cubed)
Instructions
1
In a saucepan, combine the rhubarb and lemon juice. Cook over medium-low heat for about 5 minutes, stirring frequently to avoid burning.
2
In a separate bowl, mix together the sugar and cornstarch, then add to the rhubarb mixture. Continue cooking and stirring for an additional 5 minutes, or until the mixture has thickened and is bubbling.
3
Remove the saucepan from heat and gently stir in the cherry pie filling. Set the mixture aside to cool completely.
4
Preheat the oven to 350°F (175°C). Grease a 13x9 inch baking pan.
5
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients until the mixture resembles fine crumbs.
6
In another bowl, beat together the buttermilk, eggs, and vanilla extract until well combined.
7
Carefully incorporate the wet ingredients into the flour mixture, stirring just until moistened. Be careful not to overmix.
8
Spread a little more than half of the batter evenly into the prepared baking pan.
9
Top the batter with the cooled rhubarb-cherry filling, spreading it evenly across the surface.
10
Dollop the remaining batter by teaspoonfuls over the filling, distributing it as evenly as possible.
11
For the topping, combine the sugar and all-purpose flour in a small bowl. Cut in the butter until the mixture resembles coarse crumbs, then sprinkle over the batter.
12
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
13
Allow to cool in the pan for a few minutes before slicing and serving. Enjoy your delicious Cherry Rhubarb Delight Cake with coffee or tea!
Nutrition Information
9
Fat
21
Carbs
1.6
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cherry Rhubarb Delight Cake?
It is a delightful coffee cake featuring a buttery base, tart rhubarb, sweet cherry pie filling, and a crumbly topping.
What is the flavor profile of this cake?
This cake combines the bright acidity of rhubarb with the sweetness of cherry pie filling, balanced by a moist buttery cake and a sugary crunch.
When is the best time to make this cake?
It is perfect for berry season, coffee breaks, brunch gatherings, or as a family dessert.
How do I prepare the rhubarb filling?
Cook 4 cups of chopped rhubarb with lemon juice for 5 minutes, then add sugar and cornstarch and cook until thickened.
What type of cherry filling should I use?
The recipe calls for 20 ounces of store-bought cherry pie filling.
Do I need to cool the fruit filling?
Yes, once the rhubarb and cherry mixture is combined, it should be set aside to cool completely before assembly.
What temperature should the oven be?
Preheat your oven to 350°F (175°C).
What size pan is needed?
Use a greased 13x9 inch baking pan for this recipe.
How do I prepare the cake base dry ingredients?
Whisk together flour, sugar, baking powder, baking soda, and salt, then cut in cold butter until the mixture looks like fine crumbs.
What are the wet ingredients for the cake?
The wet ingredients consist of buttermilk, slightly beaten eggs, and vanilla extract.
What is the secret to a good cake texture?
Incorporate the wet ingredients into the dry ingredients only until moistened, being careful not to overmix.
How much batter goes on the bottom layer?
Spread a little more than half of the batter evenly into the bottom of the prepared pan.
How is the fruit filling added?
The cooled rhubarb-cherry filling is spread evenly across the first layer of batter.
How is the second layer of batter applied?
Dollop the remaining batter by teaspoonfuls over the fruit filling as evenly as possible.
How do I make the topping?
Combine sugar and flour, then cut in butter until the mixture resembles coarse crumbs.
How long does the cake bake?
Bake the cake for 40 to 45 minutes.
How do I check if the cake is done?
Insert a toothpick into the center; if it comes out clean and the topping is golden brown, the cake is ready.
How many calories are in a serving?
Each serving contains approximately 160 calories.
How much fat is in the cake?
There are 9 grams of fat per serving.
What is the carbohydrate count?
The cake contains 21 grams of carbohydrates per serving.
How much protein does it provide?
Each serving provides 1.6 grams of protein.
What should I serve with the cake?
It is best enjoyed with a cup of coffee or tea.
How much rhubarb is required?
The recipe requires 4 cups of chopped rhubarb.
Why is cornstarch used?
Cornstarch is used as a thickening agent for the cooked rhubarb mixture.
Is fresh lemon juice necessary?
The recipe suggests 2 tablespoons of freshly squeezed lemon juice for the best flavor.
How much butter is needed in total?
You will need 1.5 cups of cold, cubed butter in total, divided between the batter and the topping.
What leavening agents are used?
The cake uses 1 teaspoon of baking powder and 1 teaspoon of baking soda.
How many eggs are in the recipe?
The recipe calls for 2 slightly beaten eggs.
Should the cake be cooled before slicing?
Yes, let the cake cool in the pan for a few minutes before slicing to help it set.
What is the total count of ingredients?
There are 16 ingredients used in this recipe, including fruits, leavening agents, and dairy.