Bluebarb" Coffee Cake

Ingredients

• 0.5 cup granulated sugar 
• 0.3 cup flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 cup butter firm
• 2 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 cup shortening 
• 0.8 cup milk 
• 1  eggs 
• 2.5 teaspoons double-acting baking powder 
• 0.8 teaspoon salt 
• 1 cup blueberries fresh
• 1 cup rhubarb fresh thawed drained chopped ( and )
• 0.5 cup powdered sugar 
• 1.5 teaspoons water hot
• 0.3 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• toothpicks
• springform pan

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