RHUBARB/RASPBERRY COFFEE CAKE

1
JANE LOUISE

By
@lovinspoonful

I honestly don't know where I got this recipe but it's soooo good. The tartness of the rhubarb with the sweetness of the raspberry jello really wakes up the tastebuds. I use sugar free raspberry jello but you can use what you have on hand. Serve room temp or warm with ice cream.

Rating:

★★★★★ 1 vote

Comments:
Serves:
15-20
Prep:
15 Min
Cook:
55 Min

Ingredients

  • ·
    1 cup packed brown sugar
  • ·
    1 beaten large egg
  • ·
    1 cup sour cream
  • ·
    1/2 cup vegetable oil
  • ·
    1/2 cup buttermilk (or regular milk)
  • ·
    2 cups flour
  • ·
    1 tablespoon baking powder
  • ·
    1 teaspoon baking soda
  • ·
    1/2 teaspoon salt
  • ·
    3 cups chopped rhubarb (measured raw or frozen)
  • ·
    1 sugar free raspberry jello dry
  • TOPPING:

  • ·
    1/2 stick butter
  • ·
    1/3 cup packed brown sugar
  • ·
    1 teaspoon cinnamon
  • ·
    2/3 cup finely chopped walnuts
  • ·
    1/3 cup oatmeal dry

How to Make RHUBARB/RASPBERRY COFFEE CAKE

Step-by-Step

  1. In large bowl,whisk together the brown sugar, egg, sour cream, oil, and buttermilk. Add the flour, baking powder, baking soda, and salt to the liquid mixture and blend everything with large spoon. (I use a wooden one) Set aside. In saucepan, saute the rhubarb with 1/4 cup water and the raspberry jello. Stir and cook until rhubarb is just tender,about 5 minutes. Take off heat and drain about 1/2 the jello water off the rhubarb. Pour in the batter and mix thoroughly.
    Mix all the topping ingredients in a food processor (pulse). Pour batter in greased 9x13 baking dish. Sprinkle the topping evenly on top of batter. Bake in preheated 350 degree oven for 50-55 minutes. Check for doneness with toothpick in center.
    NOTE: The raspberry jello in the rhubarb not only sweetens the rhubarb (so don't add any sugar) BUT it gives a nice pink color to the batter and finished cake.

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