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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.
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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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!
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