Rhubarb Berry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 15 |
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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. 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) |
Directions:
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. 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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