Seasonal Berry and Rhubarb Delight Coffee Cake
Indulge in this delightful coffee cake that features a harmonious blend of tangy fresh rhubarb and sweet, juicy berries, perfect for any season. Whether you choose to use raspberries, blueberries, cherries, or even strawberries, this cake is sure to tantalize your taste buds. The tender base, coupled with a luscious fruit filling and a crisp topping, creates a beautiful and delectable treat that's perfect for breakfast, brunch, or as a snack with your favorite coffee. Enjoy a slice of this award-winning recipe that celebrates the fresh flavors of nature, brought to you from the treasured pages of Cottage Life magazine, April/May 1998.
N/A
Servings
250
Calories
9
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
granulated sugar
1 cup + 1/4 cup
baking powder
2 teaspoons + 1/2 teaspoon
cold butter
1/4 cup + 1/2 cup (cut into cubes)
egg
2 (beaten)
light cream (10%)
1/2 cup + 2 tablespoons
fresh rhubarb, chopped
3 cups (fresh)
fresh raspberries
1 cup (fresh)
fresh blueberries or sour pitted cherries
1/2 cup (fresh for blueberries, pitted for cherries)
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
BASE: In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 2 teaspoons of baking powder. Mix well.
3
Cut in 1/4 cup of cold butter until the mixture resembles fine crumbs.
4
In a separate bowl, beat together 1 egg and 1/2 cup of light cream. Pour this mixture into the dry ingredients, stirring until a soft, sticky dough forms.
5
Pat the dough evenly into a greased 9" x 13" x 2" baking pan, ensuring an even distribution.
6
FILLING: In another bowl, combine 3 cups of chopped fresh rhubarb, 1 cup of fresh raspberries, and either 1/2 cup of fresh blueberries or 1/2 cup of sour pitted cherries. Add 1 cup of granulated sugar and 1/4 cup of flour, tossing lightly until the fruit is coated.
7
In the same bowl, beat 1 egg and 2 tablespoons of melted butter together, then gently stir this mixture into the fruit until combined. Spread the fruit filling evenly over the dough in the baking pan.
8
TOPPING: In a small bowl, mix together 1 cup of all-purpose flour, 3/4 cup of granulated sugar, and 1/2 teaspoon of baking powder. Cut in 1/2 cup of cold butter until crumbly.
9
Add 2 tablespoons of light cream to the mixture, stirring just until crumbly. Evenly sprinkle this topping over the fruit layer.
10
BAKING: Place the baking pan in the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.
Nutrition Information
12.5g
Fat
25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Seasonal Berry and Rhubarb Delight Coffee Cake?
The main ingredients include all-purpose flour, granulated sugar, baking powder, cold butter, eggs, light cream (10%), chopped fresh rhubarb, fresh raspberries, and either fresh blueberries or sour pitted cherries.
What kind of berries can be used in this recipe?
The recipe is versatile and allows for the use of raspberries, blueberries, cherries, or even strawberries to complement the tangy rhubarb.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
How long should the coffee cake bake?
The cake should be baked for 45 to 55 minutes, or until the top is golden brown.
What size baking pan is required?
You should use a greased 9-inch x 13-inch x 2-inch baking pan.
What is the origin of this recipe?
This award-winning recipe was featured in the April/May 1998 issue of Cottage Life magazine.
How many calories are in one serving of this cake?
Each serving contains approximately 250 calories.
How much fat is in a serving of this coffee cake?
There are 12.5 grams of fat per serving.
How many eggs are needed for the entire recipe?
A total of 2 eggs are required: one for the base and one for the fruit filling.
What type of cream is recommended for the recipe?
The recipe calls for light cream, specifically 10% fat content.
How is the base of the cake prepared?
The base is made by mixing flour, sugar, and baking powder, cutting in cold butter, and then stirring in a mixture of egg and light cream to form a soft, sticky dough.
What ingredients make up the fruit filling?
The filling consists of 3 cups rhubarb, 1 cup raspberries, 1/2 cup blueberries or cherries, 1 cup sugar, 1/4 cup flour, 1 egg, and 2 tablespoons of melted butter.
Is the rhubarb used in this recipe fresh or frozen?
The recipe specifically calls for 3 cups of chopped fresh rhubarb.
How do you make the crumbly topping?
The topping is made by mixing flour, sugar, and baking powder, cutting in cold butter until crumbly, and then stirring in 2 tablespoons of light cream.
Can this cake be served warm?
Yes, it can be served warm or at room temperature after allowing it to cool slightly.
How many grams of protein are in each serving?
Each serving contains 3 grams of protein.
What is the total amount of flour used in the recipe?
The total amount of flour is 2 3/4 cups, divided between the base (1 1/2 cups), the filling (1/4 cup), and the topping (1 cup).
How much sugar is required in total?
The recipe uses a total of 2 cups of granulated sugar: 1/4 cup for the base, 1 cup for the filling, and 3/4 cup for the topping.
How many grams of carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
Should the butter be cold or melted for the base?
The butter for the base should be cold so it can be cut into the flour to resemble fine crumbs.
Is the fruit coated in anything before adding the liquid ingredients?
Yes, the fruit is lightly tossed with 1 cup of granulated sugar and 1/4 cup of flour before the egg and melted butter are added.
What is the texture of the dough for the base?
The dough for the base is described as soft and sticky.
Can I use sour pitted cherries instead of blueberries?
Yes, the recipe suggests 1/2 cup of either fresh blueberries or sour pitted cherries.
How should the topping be distributed?
The crumbly topping should be sprinkled evenly over the fruit layer before baking.
Is this recipe considered easy to prepare?
Yes, it is tagged as an easy recipe suitable for breakfast, brunch, or a snack.
How should the flour be prepared for the base?
The flour for the base should be sifted before being combined with the other dry ingredients.
What occasions are best for serving this cake?
It is perfect for breakfast, brunch, or as a treat to enjoy with coffee.
How much butter is used in the fruit filling?
The filling uses 2 tablespoons of melted butter.
What is the total amount of baking powder needed?
The recipe uses 2 1/2 teaspoons of baking powder in total (2 tsp for the base and 1/2 tsp for the topping).
How should the dough be placed in the pan?
The dough should be patted evenly into a greased 9x13x2 inch baking pan to ensure even distribution.