Rhubarb Berry Coffee Cake
Quick Cooking
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Jackie Heyer from Cushing, Iowa relies on a cake mix to stir up this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. "I prefer it without the frosting so that it doesn't get too sweet," she notes.
SERVINGS: 12-15
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 40 min.
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.