Recipe: Bluebarb Coffee Cake with Crumb Topping and Vanilla Glaze

BLUEBARB COFFEE CAKE

Crumb Topping (recipe below)
2 cups all-purpose flour
3/4 cup sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup chopped fresh rhubarb (or frozen rhubarb, thawed and drained)
Vanilla Glaze (recipe follows)

Heat oven to 375 degrees F. Grease a (9x3-inch springform pan) or a a (9-inch) square pan.

Make Crumb Topping and set aside.

Mix remaining ingredients except blueberries, rhubarb and Vanilla Glaze in a large bowl. Beat for 30 seconds.

Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.

Bake for 45 to 50 minutes or until a toothpick inserted in the center of the cake (not fruit) comes out clean. Cool for 10 minutes. Remove from pan if desired.

Drizzle glaze over warm coffee cake. Serve warm, if desired.

CRUMB TOPPING

1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
1/4 cup firm butter or margarine

Mix sugar, flour and cinnamon in a small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

VANILLA GLAZE

1/2 cup powdered sugar
1 1/2 to 2 tsp. hot water
1/4 tsp. vanilla

Mix all ingredients until smooth and thin enough to drizzle.

Makes one 9-inch cake
Source: Gold Medal