Rhubarb Berry Coffee Cake
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.12-15 ServingsPrep: 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.
Nutrition Facts: 1 serving (1 piece) equals 282 calories, 12 g fat (4 g saturated fat), 43 mg cholesterol, 253 mg sodium,