Ingredients
1 cup sugar1/3 cup cornstarch3 cups chopped fresh or frozen rhubarb1 cup fresh or frozen raspberries, mashed2 teaspoons lemon juiceBATTER:3/4 cup butter-flavored shortening1-1/2 cups sugar3 large eggs3 cups all-purpose flour1-1/2 teaspoons baking powder3/4 teaspoon baking soda1-1/2 cups sour creamTOPPING:1/2 cup all-purpose flour1/2 cup sugar1/2 cup quick-cooking oats1/2 teaspoon ground cinnamon1/4 cup cold butter, cubed1/2 cup sweetened shredded coconut1/2 cup chopped walnuts
Preparation
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.
Preheat oven to 350°. 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.
Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling.
In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter.
Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
