Rhubarb Berry Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 15 servings.
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
Ingredients
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1 package yellow cake mix (regular size), divided
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1/2 cup packed brown sugar
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2 tablespoons butter
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2/3 cup chopped walnuts
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1 cup sour cream
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2 large eggs
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1/4 cup all-purpose flour
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1-1/2 cups finely chopped fresh or frozen rhubarb
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1-1/2 cups sliced fresh strawberries
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Cream cheese frosting or vanilla ice cream, optional
Directions
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1.
In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
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2.
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.
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3.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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4.
If desired, drizzle with frosting or serve with ice cream.
Nutrition Facts
1 piece (calculated without optional ingredients): 282 calories, 12g fat (4g saturated fat), 43mg cholesterol, 253mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 5g protein.
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