Rhubarb Berry Coffee Cake

Photo by Cary L.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package (18-1/4 ounces) yellow cake mix, divided

  • 2/3

    cup packed brown sugar

  • 2

    tablespoons butter

  • 3/4

    cup chopped walnuts

  • 1

    cup (8 ounces) sour cream

  • 2

    eggs

  • 1-1/2

    cups finely chopped fresh or frozen rhubarb

  • 1-1/2

    cups sliced fresh strawberries

  • 1/2

    cup cream cheese frosting, optional

Directions

In a large bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. In another bowl, combine the sour cream, eggs and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with reserved crumb mixture. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Place frosting in a microwave-safe bowl and heat for 15 seconds if desired. Drizzle over cake. Yield: 12-15 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Nutrition Facts: 1 serving (1 piece) equals 282 calories, 12 g fat (4 g saturated fat), 43 mg cholesterol, 253 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

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