19 July 2011

backyard bounty


This is the perfect light dessert to make if you have visiting grandparents and want them to know that you're not completely useless in the garden and kitchen!  Rhubarb and raspberries are easy to grow and produce a huge crop year after year.  And the taste combination is perfect.






Rhubarb Raspberry Coffee Cake

Topping:
1/2 c. packed brown sugar
1/3 c. sliced almonds
1 tbsp. all-purpose flour
1/2 tsp. cinnamon
2 tbsp. melted butter

Preheat oven to 350 degrees.

In bowl, mix the above ingredients together with a fork until crumbly.  Set aside.

Cake:
1/2 c. butter, softened
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk (or just make your own with milk and lemon juice)
1/2 c. chopped rhubarb
1/2 c. raspberries (or whatever other fresh berry tickles your fancy)

In a large bowl, beat the butter and sugar together until light and fluffy.  Beat the eggs in, one at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.  Then add to the butter mixture alternately with the buttermilk. Fold in the rhubarb and raspberries and combine gently.  Scrape into a greased 9-inch springform pan, sprinkle on the topping, and bake in the centre of the oven for about 75 minutes. Let cool on a rack for 5 minutes, remove the outside of the pan, and serve warm. 

I usually enjoy mine with an Earl Gray tea.  To die for I tell ya.



 

Nothing better than picking ingredients from your own backyard!  Unless you could train your dog to do it for you.

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