Rhubarb Raspberry Coffee Cake

65 mins (prep 20, cooking 45)
9 ingredients
1 servings
Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used Pan Release, Professional Pan Coating (Better Than Pam Spray!) to grease the pan.

Categories:  fruit , weeknight , north-american , canadian , breads , <-4-hours , brunch , blueberries , raspberries , coffee-cakes , time-to-make , berries ,
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Serving Size (1165.48 g)
Servings 1
Amount per Serving
Calories 4636.99 Calories from Fat 1548.81
% Daily Value *
Total Fat 172.09g 264.75%
Saturated Fat 106.9g 534.52%
Trans Fat 6.79g %
Cholesterol 445.11mg 148.37%
Sodium 2563.04mg 106.79%
Total Carbohydrate 753.42g 251.14%
Dietary Fiber 17.3 g 69.2%
Sugars 478.74 g %
Protein 38.75g 77.49%
Vitamin A 5221.14IU% Vitamin C 32.23mg%
Calcium 812.47mg% Iron 18.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light cream, fresh rhubarb, fresh, pitted cherries, light cream