Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RHUBARB AND BERRY COFFEE CAKE

Serves: 8

Ingredients

  • 1/2 cup each chopped rhubarb and chopped apples
    1/2 cup each raspberries and blueberries
    3/4 cup white sugar
    2 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon each salt and nutmeg
    1/4 cup each butter and shortening, cubed
    1 tablespoon grated lemon rind
    2 eggs
    1 cup plain Balkan style yogurt
    2 tablespoons butter, melted

Preparation

  • Preheat oven to 375 degrees.
    Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
    Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
    Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
    Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
    Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
    Spoon half of the batter into prepared pan.
    Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
    Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.
Print
Print
Rhubarb and berry coffee cake

Add Comment

* Required information
1000
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!