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Rhubarb Berry Coffee CakeJoyce Hoste, Midlothian


  • 1 pkg yellow cake mix (regular size) divided
  • ½ c packed brown sugar
  • 2 T butter
  • 2/3 c chopped walnuts
  • 1 c (8 oz) sour cream
  • 2 eggs
  • ¼ c all-purpose flour
  • 1 ½ c finely chopped fresh or frozen rhubarb
  • 1 ½ c sliced fresh strawberries


In small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly.  Add walnuts; set aside.    In another bowl, combine 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 greased 13 x 9-inch baking dish.  Sprinkle with reserved crumb mixture.  Bake 350 degrees for 35-40 minutes or until toothpick inserted comes out clean.  Cool on wire rack.  If desired, drizzle with frosting or serve with ice cream.  Yield 12-15 servings

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