Bluebarb Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/2 cup granulated sugar
• 1/3 cup gold medal all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup firm butter or 1/4 cup margarine
• 2 cups gold medal all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup blueberries (fresh or frozen)
• 1 cup chopped rhubarb (fresh or frozen( thawed and drained)
• 1/2 cup powdered sugar
• 1 1/2-2 teaspoons hot water
• 1/4 teaspoon vanilla

Recipe

• 1 heat oven to 375°f
• 2 grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
• 3 in small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon.
• 4 cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
• 5 in large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds.
• 6 fold in blueberries and rhubarb.
• 7 spread in pan.
• 8 sprinkle with topping.
• 9 bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean.
• 10 cool 10 minutes.
• 11 remove from pan if desired.
• 12 in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.
• 13 drizzle glaze over warm coffee cake.
• 14 serve warm, if desired.