Rhubarb Berry Coffee Cake

Contributed By: Parker


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


1. In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
2. 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.
3. Bake at 350° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. If desired, drizzle with frosting or serve with ice cream.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 15 servings.
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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