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Rhubarb Berry Coffee Cake Recipe

Rhubarb Berry Coffee Cake Recipe photo by Taste of Home

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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.

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Rhubarb Berry Coffee Cake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12-15 Servings

20 40 60

Ingredients

1 package yellow cake mix (regular size), divided
1/2 cup packed brown sugar
2 tablespoons butter
2/3 cup chopped walnuts
1 cup (8 ounces) sour cream
2 eggs
1/4 cup all-purpose flour
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 small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
In another bowl, combine the sour cream, eggs, flour 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 13x9-in. baking dish. Sprinkle with reserved crumb mixture.
Bake at 350° for 35-40 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.

Nutritional 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.

Originally published as Rhubarb Berry Coffee Cake in Quick Cooking May/June 2003, p35

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Rhubarb Berry Coffee Cake

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Reviewed on May. 04, 2013 by KristiBenshoof

Excellent coffee cake. I added some cinnamon to the topping, yummy.

Reviewed on May. 01, 2012 by megilee

Delicious and relatively easy to make. I agree with the submitter that although the frosting would be a pretty finishing touch, it is not necessary and would make an already very sweet cake too sweet.

Reviewed on Jun. 21, 2011 by annamariatu

This is wonderful! I only had a lemon cake mix, so I used that and it was delicious. My husband wouldn't even let me get the frosting on it before eating several helpings!

Reviewed on Apr. 26, 2010 by vreberg

Loved how easy and delicious this was for the first rhubarb of the season!