Raspberry-Rhubarb Coffee Cake

• 1 cup sugar
• 1/3 cup cornstarch
• 3 cups chopped fresh or frozen rhubarb
• 1 cup fresh or frozen raspberries, mashed
• 2 teaspoons lemon juice
• 3/4 cup butter-flavored shortening
• 1-1/2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1-1/2 cups sour cream
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup quick-cooking oats
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped walnuts

1. In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly.
2. Preheat oven to 350u0b0. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
3. Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.
4. In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
5. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

sugar, cornstarch, frozen rhubarb, frozen raspberries, lemon juice, butter, sugar, eggs, allpurpose, baking powder, baking soda, sour cream, allpurpose, sugar, oats, ground cinnamon, cold butter, coconut, walnuts

Taken from www.tasteofhome.com/recipes/raspberry-rhubarb-coffee-cake/ (may not work)