Ingredients
1/2
cup granulated sugar
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/4
cup firm butter or 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 fresh or frozen blueberries
1
cup fresh or frozen (thawed and drained) chopped rhubarb
1/2
cup powdered sugar
1 1/2
to 2 teaspoons hot water
1/4
teaspoon vanilla
Preparation
Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
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.
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.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.
