Rhubarb Raspberry Coffee Cake - cooking recipe

Ingredients

BASE
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter
1 egg
1/2 cup light cream (10%)
FILLING
3 cups fresh rhubarb, chopped
1 cup fresh raspberry
1/2 cup fresh blueberries or 1/2 cup sour pitted cherries
1 cup granulated sugar
1/4 cup all-purpose flour
1 egg
2 tablespoons butter, melted
TOPPING
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup butter
2 tablespoons light cream (10%)

Preparation

BASE:.
Combine flour, sugar and baking powder.
Cut in butter until mixture is consistency of fine crumbs.
Beat egg and cream together.
Add to dry mixture, stirring to make a soft sticky dough.
Pat dough into a greased 9\"x13\"x2\" baking pan.
FILLING:.
Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
Toss lightly.
Beat egg and melted butter together.
Add to fruit, stirring gently to mix.
Spread over dough.
TOPPING:.
Mix flour, sugar and baking powder together.
Cut in the butter.
Add cream, stirring to make a crumbly mixture.
Sprinkle evenly over fruit.
BAKING:.
Preheat oven to 325 degrees Fahrenheit.
Bake for 45 to 55 minutes or until golden.
Cut into squares.