Rhubarb Berry Coffee Cake

Name: Rhubarb Berry Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12-15 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

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

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.

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.

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.

Originally published as Rhubarb Berry Coffee Cake in Quick Cooking May/June 2003

Reviews

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Average Rating:

Kelly

Jun 16, 2019

This recipe was just ok. I used a lemon cake mix which I wish I had not. I like lemon but didn't realize how much it would overpower the fruit. The crumble mixture on top was did not really go with the cake, especially if you try the lemon flavor. I won't make this again. I will save my rhubarb for pie.
wlkrbgg

Apr 25, 2017

My new favorite dessert! Made exactly as directed with garden fresh rhubarb and strawberries...perfection! No frosting or ice cream needed and even better the second day!
britcook

Jun 15, 2016

Last reviewer - 2 cups all purpose flour, 1-1/2 cups sugar, 1 tbsp baking powder, 1/2 cup powdered milk. This recipe sounds really good and I have lots of rhubarb, so i'll be trying this.
dylan's mama

Jun 15, 2016

I really hate to used cake mixes....does anyone know how to make this from scratch? We LOVE rhubarb and strawberries, so I'm dying try this recipe!
krohnmary

May 24, 2016

This will be a keeper recipe. I used a lemon cake mix like one of the other reviews and it was delicious. Give it a try!
ottju

Jun 1, 2015

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

May 4, 2013

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

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.
annamariatu

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!
vreberg

Apr 26, 2010

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