Rhubarb
Berry Coffee Cake Recipe
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. 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
How
To Make Rhubarb Berry Coffee Cake :
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.
