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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.


  • 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
  • Cream cheese frosting or vanilla ice cream, optional


  • 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.
  • If desired, drizzle with frosting or serve with ice cream. Yield:
  • 12-15 servings.

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Rhubarb Berry Coffee Cake (continued)

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.