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Rhubarb Berry Coffee Cake Recipe
Rhubarb Berry Coffee Cake Recipe photo by Taste of Home

Rhubarb Berry Coffee Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12-15 servings


  • 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

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.


  1. In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
  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.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  4. If desired, drizzle with frosting or serve with ice cream. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Berry Coffee Cake in Quick Cooking May/June 2003, p35

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Reviewed Jun. 1, 2015

"Served with Cool Whip. Very good recipe. Others asking for it."

Reviewed May. 4, 2013

"Excellent coffee cake. I added some cinnamon to the topping, yummy."

Reviewed May. 1, 2012

"Delicious and relatively easy to make. I agree with the submitter that although the frosting would be a pretty finishing touch, it is not necessary and would make an already very sweet cake too sweet."

Reviewed Jun. 21, 2011

"This is wonderful! I only had a lemon cake mix, so I used that and it was delicious. My husband wouldn't even let me get the frosting on it before eating several helpings!"

Reviewed Apr. 26, 2010

"Loved how easy and delicious this was for the first rhubarb of the season!"

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