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.
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.
- 2 eggs
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup packed brown sugar
- 1 cup (8 ounces) sour cream
- 1 package yellow cake mix (regular size) divided
- 2/3 cup chopped walnuts
- 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
- Carbohydrate 12.5479229191301 g
- Cholesterol 5.9005208355135 mg
- Fat 5.95784062585467 g
- Fiber 0.512312513729121 g
- Protein 2.52834270867012 g
- Saturated Fat 1.54945291719266 g
- Serving Size 1 1 -15 serving (41g)
- Sodium 70.8270833813154 mg
- Sugar 12.0356104054009 g
- Trans Fat 0.512596875068196 g
- Calories 109 calories
Step-by-step
- 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 350degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- If desired, drizzle with frosting or serve with ice cream.
Bakers frequently err by failing to drain thawed frozen rhubarb adequately, introducing excess moisture that compromises the crumb structure of baked goods. When utilizing frozen rhubarb, measure the pieces while solid, allow them to thaw completely in a colander, and let them drip naturally without applying physical pressure that breaks down cell walls. Managing moisture is critical when combining high-water-content produce like strawberries and rhubarb with a commercial cake mix base.
Adjusting the yield of this 13x9-inch pan requires careful geometry rather than linear multiplication. Halving the batter to fit an 8x8-inch square pan works effectively, but baking times must be monitored closely with a wooden toothpick inserted into the center until it emerges clean at the 35 to 40-minute mark. Over-mixing the batter during the initial two minutes on medium speed develops too much gluten from the added flour, resulting in a dense rather than tender crumb.
Leftover portions retain moisture exceptionally well when wrapped tightly and stored at room temperature for up to two days, or refrigerated for up to five days. Reheating individual slices in a toaster oven for three minutes at 325 degrees restores the crispness of the walnut streusel topping, which softens during airtight storage.
