Rhubarb Berry Coffee Cake

Name: Rhubarb Berry Coffee Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12-15 serving(s)
Ingredients: 1 (18 1/4 ounce) package yellow cake mix, divided; 2/3 cup packed brown sugar; 2 tablespoons cold butter or 2 tablespoons margarine; 3/4 cup chopped walnuts; 2 eggs; 1 cup sour cream; 1 1/2 cups finely chopped fresh rhubarb; 1 1/2 cups sliced fresh strawberries; 1/2 cup cream cheese frosting (optional)

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Recipe by Crafty Lady 13

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.

READY IN: 1hr

SERVES: 12-15

UNITS: US

INGREDIENTS

Nutrition

1

(18 1/4 ounce) package yellow cake mix, divided
²⁄₃

cup packed brown sugar
2

tablespoons cold butter or 2 tablespoons margarine
³⁄₄

cup chopped walnuts
2

eggs
1

cup sour cream
1 ¹⁄₂

cups finely chopped fresh rhubarb
1 ¹⁄₂

cups sliced fresh strawberries
¹⁄₂

cup cream cheese frosting (optional)

DIRECTIONS

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.
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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