Sunday, July 7, 2013

Rhubarb Cherry Coffee Cake with Caramel Sauce

This is another great rhubarb recipe that I adapted from a Taste of Home magazine. Since I had some tart cherries that were not really enough to make something by themselves, I decided to add them into the cake with the rhubarb. In addition, I opted to use some cinnamon and vanilla in the cake, as well as some chopped nuts in the topping. Feel free to leave the cinnamon out and just add vanilla. The original sauce recipe also calls for double the amount of ingredients, but I felt that even using only 1/2 the original amounts made more than enough caramel sauce. Feel free to substitute any other fruits such as apples/cranberries, mixed berries, pears. Enjoy this very moist coffee cake anytime of the year by using seasonal fruits or even frozen fruits!

  • 1/2 cup shortening or oil
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup buttermilk
  • 1 1/2 cups finely chopped rhubarb (fresh or frozen)
  • 1 cup cherries, coarsely chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup all purpose flour
  • 1 tsp ground cinnamon
  • 3 Tbsp cold butter
  • 1/2 cup chopped walnuts (may use other nuts instead)
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add egg and vanilla; beat well.
  • Combine flour, cinnamon and baking soda; add to the creamed mixture alternately with buttermilk.
  • Fold in rhubarb and cherries.
  • Pour into a greased 13x9 inch baking pan.
  • In a small bowl, combine the brown sugar, flour and cinnamon.
  • Cut in the butter until crumbly. Combine the nuts. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until the toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.

For Sauce, in a small saucepan, melt the butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

Shared with the following:
Inspiration Monday Party
Our Sunday Best Link Party #5

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