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Rhubarb Berry Coffee Cake

Name: Rhubarb Berry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 15 servings.
Ingredients: 1 package yellow cake mix (regular size), divided; 1/2 cup packed brown sugar; 2 tablespoons butter; 2/3 cup chopped walnuts; 1 cup sour cream; 2 large 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

10 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min.

Makes

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

Rhubarb Berry Coffee Cake Recipe photo by Taste of Home

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Ingredients

1 package yellow cake mix (regular size), divided
1/2 cup packed brown sugar
2 tablespoons butter
2/3 cup chopped walnuts
1 cup sour cream
2 large 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

Directions

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 in the center comes out clean. Cool on a wire rack.
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.

Rhubarb Berry Coffee Cake

Total Time

Makes

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Ingredients

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