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Rhubarb Berry Coffee Cake

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
Rhubarb Berry Coffee Cake Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    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

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.

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