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Rhubarb Berry Coffee Cake

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Rate this recipe 4.7/5 (3 Votes)

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1


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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