Rhubarb Berry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Jackie Heyer from Cushing, Iowa relies on a cake mix to stir up this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. I prefer it without the frosting so that it doesn't get too sweet, she notes. 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 (8 ounces) sour cream |
2 eggs |
1/4 cup king arthur unbleached 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:
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 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. If desired, drizzle with frosting or serve with ice cream. Yield: 12-15 servings.
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