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    You are in: Home / Recipes / Rhubarb Berry Coffee Cake Recipe
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    Rhubarb Berry Coffee Cake

    Rhubarb Berry Coffee Cake. Photo by Baby Kato

    1/2 Photos of Rhubarb Berry Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Crafty Lady 13's Note:

    You start with a cake mix to stir up this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. A cream cheese frosting drizzled over the cake tops off this yummy dessert. From the May/June 2003 Taste of Home's Quick Cooking magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture.
    2. 2
      Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.

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    Ratings & Reviews:

    • on August 01, 2011

      55

      We loved this recipe Crafty. What a wonderful coffee cake, moist, tender, light and full of flavor. I used sweet Ontario strawberries and tart rhubarb from my garden. This was excellent. The cake was delicious, great flavor and a perfect crumb. Thanks for sharing a new family favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb Berry Coffee Cake

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 355.7
     
    Calories from Fat 147
    41%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.8 g
    24%
    Cholesterol 46.9 mg
    15%
    Sodium 332.1 mg
    13%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 32.5 g
    130%
    Protein 4.7 g
    9%

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