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Blueberry-Rhubarb Coffee Cake

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Tart rhubarb and beautiful blueberries partner in a sweet coffee cake that's delicious served morning, noon or night.

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12

Ingredients

Crumb Topping

1/4
cup granulated sugar
2
tablespoons Gold Medal® all-purpose flour
1/2
teaspoon ground cinnamon
2
tablespoons firm margarine or butter

Coffee Cake

1
cup Gold Medal® all-purpose flour
1
cup Gold Medal® whole wheat flour
3/4
cup granulated sugar
1/4
cup canola oil
3/4
cup fat-free (skim) milk
1
egg
2
teaspoons baking powder
1/2
teaspoon salt
1
cup fresh or frozen blueberries
1
cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2
cup powdered sugar
1 1/2
to 2 teaspoons hot water
1/4
teaspoon vanilla

Directions

  • 1 Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
  • 2 In small bowl, mix 1/4 cup granulated sugar, 2 tablespoons flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
  • 3 In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
  • 4 Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
  • 5 In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Nutrition Info

The Quick Take:

  • Calories 250
  • Fat 7g
  • Saturated Fat 2g
  • Sodium 210mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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