RHUBARB COFFEE CAKE
This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series.
Provided by Kate in Ontario
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together in mixing bowl.
- Beat in eggs one at a time.
- Stir in sour cream and vanilla.
- Mix flour and baking soda together and fold into batter.
- Stir in rhubarb.
- Turn into greased 9x13-inch pan.
- Topping: Mix all ingredients together until crumbly.
- Sprinkle over top.
- Bake 30-40 minutes until done.
Nutrition Facts : Calories 681.4, Fat 26.9, SaturatedFat 15.9, Cholesterol 127.7, Sodium 424.3, Carbohydrate 104.2, Fiber 2.1, Sugar 69.8, Protein 7.9
RASPBERRY RHUBARB SKILLET COFFEE CAKE
With fresh berries and rhubarb, plus a crunchy crumb topping, this Raspberry Rhubarb Skillet Coffee Cake is the perfect combination of sweet and tart. Start your day off right and enjoy a slice with your morning coffee this summer!
Provided by Brenda | A Farmgirl's Dabbles
Categories Breakfast
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 375° F. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate large bowl, or in the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if it's a bit curdled looking.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the rhubarb and spread into prepared skillet. Sprinkle the top of the batter with raspberries, pressing them into the batter just a bit.
- In a medium bowl, mix together the flour, sugar, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter, taking care to let most of the raspberries peek through.
- Place skillet in oven and bake for about 50 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. Let cool for at least 1 hour before serving. When served still warm, it will be very tender (and also highly irresistible!).
Nutrition Facts : Calories 318 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 297 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RASPBERRY-RHUBARB COFFEE CAKE
Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. It makes a wonderful midmorning snack with a glass of cold milk. -Carol Ross, Anchorage, Alaska
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 636 calories, Fat 27g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 196mg sodium, Carbohydrate 90g carbohydrate (54g sugars, Fiber 3g fiber), Protein 9g protein.
RHUBARB COFFEE CAKE
Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
- In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
- In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle over top of batter.
- Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 1 g
ALMOND RHUBARB COFFEE CAKE
This cake is sweet and almondy with rhubarb delectability.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
- In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
- In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
- Bake for 30 to 35 minutes, or until the cake tests done.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 27.6 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 164.3 mg, Sugar 16.8 g
STRAWBERRY RHUBARB COFFEE CAKE
Strawberries and rhubarb combine to make a sweet, fruity filling in this cake. The crumb topping adds a little crunch; it would probably be good with some nuts sprinkled on top.
Provided by ARKBUCKS
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
- In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
- Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 506 calories, Carbohydrate 75.8 g, Cholesterol 82.7 mg, Fat 20.6 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 12.6 g, Sodium 306.5 mg, Sugar 42.8 g
RHUBARB COFFEE CAKE
Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.
Provided by Bren
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
- Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
- Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 43.4 g, Cholesterol 48.9 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 300.6 mg, Sugar 22.5 g
FILLED RHUBARB COFFEE CAKE
This is a superb cake that I make for brunches, or whenever I have fresh rhubarb on hand. Makes a lovely presentation, too!
Provided by patty crocker
Categories Desserts Cakes Coffee Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
- Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
- Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
- Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.
Nutrition Facts : Calories 576.6 calories, Carbohydrate 86.2 g, Cholesterol 25.7 mg, Fat 23.9 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 328.7 mg, Sugar 59.2 g
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
RHUBARB AND STRAWBERRY COFFEE CAKE
Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother's Day brunch. That's how we honor moms and their moms. -Danielle Ulam, Hookstown, Pennsylvania
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts : Calories 320 calories, Fat 15g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 274mg sodium, Carbohydrate 41g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY-RHUBARB COFFEE CAKE
The batter for this coffee cake recipe is much like that for a biscuit; chilled butter is cut in rather than creamed, which produces an uber-tender crumb. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-12-by-3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.
- Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.
- Make cake batter: Whisk together remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks, cut butter into flour mixture until it resembles coarse meal. In a separate bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.
- Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.
- Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.
RHUBARB RASPBERRY COFFEE CAKE
Recipe from Cottage Life magazine, April/May 1998. It won first prize in a contest. A tasty combination of rhubarb, raspberries, blueberries or cherries. Vary the fruits according to seasons such as strawberries, apples, peaches, plums, pears, blackberries. I used recipe #78579 to grease the pan.
Provided by foodtvfan
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 404, Fat 17.1, SaturatedFat 10.3, Cholesterol 74.8, Sodium 213, Carbohydrate 59.5, Fiber 2.1, Sugar 34.8, Protein 4.9
STRAWBERRY RHUBARB COFFEE CAKE
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. -Dorothy Morehouse, Massena, New York
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 285mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB CREAM CHEESE COFFEE CAKE
I clipped this recipe out of Homemakers' Magazine years ago, always meaning to try it and never getting around to it. Well, I finally did try it and am sorry I didn't do so earlier. It is a delicious, moist cake with two scrumptious fillings - the bottom one is lemon-flavoured cream cheese, topped by fresh rhubarb, cooked to a jam-like consistency. They are then covered by a delicious streusel topping. I have adapted the instructions for the food processor, since that is what is used to put the cake together.
Provided by Irmgard
Categories Breads
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
- Bring to a boil over high heat, stirring until the sugar melts.
- Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
- Let cool.
- In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
- Set aside.
- Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
- Pulse until a soft, sticky dough is formed.
- With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
- Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
- Pulse until well blended.
- Spread the cream cheese mixture over the dough in the cake pan.
- Top with the rhubarb mixture.
- Sprinkle the walnut mixture evenly over the top.
- Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
- Place the pan on a wire rack and let cool for 15 minutes.
- Remove from the pan.
- Serve warm, cut into wedges and refrigerate any leftovers.
Nutrition Facts : Calories 645.7, Fat 38.1, SaturatedFat 20.9, Cholesterol 139.3, Sodium 411.6, Carbohydrate 69.7, Fiber 2.5, Sugar 38.2, Protein 9.7
QUICK RHUBARB COFFEE CAKE
"If you're a rhubarb lover, this cake is for you," says Judy Roy of Flaxcombe, Saskatchewan. "I'm a former home economics teacher, and I received this recipe at a housewarming party during my first year of teaching. I love to cook for my family and anyone else who likes good home baking."
Provided by Taste of Home
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
GRANDMA MOYER'S RHUBARB AND STRAWBERRY COFFEE CAKE
This was my Grandma Moyer's recipe. It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away. Everyone in the family has been trying to recreate this delicious coffee cake for years. It is moist and very flavorful. I added the strawberries because I like it a little sweeter. Rhubarb is an ingredient that you don't see used very often any more, but those of us who do use it always love to find new ways to spread the love.
Provided by BobbieRocks
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 56 g, Cholesterol 24.8 mg, Fat 3.9 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 258.7 mg, Sugar 35 g
STRAWBERRY RHUBARB COFFEE CAKE
Make and share this Strawberry Rhubarb Coffee Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 1h10m
Yield 12-16
Number Of Ingredients 16
Steps:
- to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally --
- Add lemon juice, sugar and cornstarch.
- Cook, stirring, for 5 minutes or until thickened.
- cool.
- to prepare the cake:.
- combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
- Beat together buttermilk, eggs and vanilla; add to the flour mixture.
- spread one half of the batter in greased 13x9 pan --
- spread fruit over batter.
- spoon remaining batter in small mounds on top of filling.
- mix topping ingredients until crumbly.
- sprinkle over all.
- bake at 375* for 45 minutes.
- serve slightly warm.
Nutrition Facts : Calories 583.7, Fat 20.8, SaturatedFat 12.6, Cholesterol 86.9, Sodium 397.1, Carbohydrate 95.1, Fiber 3.1, Sugar 58.7, Protein 6.5
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