Rhubarb Berry Coffee Cake Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 282
  • Fat:
  • 12 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 253 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


Apple Streusel Muffins

Pieces of tender apples appear in every bite of these pretty muffins. The streusel topping is nicely seasoned... View this recipe »



Rhubarb Berry Coffee Cake

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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.


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