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Rhubarb Berry Coffee Cake

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,
© Taste of Home 2011 Tasteofhome Logo

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Rhubarb Berry Coffee Cake (continued)

Nutrition Facts: 12 g fat (4 g saturated fat), 43 mg cholesterol, 253 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2011 Tasteofhome Logo