Rhubarb Berry Coffee Cake
By Caryl
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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