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CCFB News» May 2019

Recipe of the MonthRhubarb Berry Coffee Cake

05/03/2019 @ 11:45 am

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 at 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.


Recipe reprinted with permission from member, Joyce Holste, Midlothian, from our 2019 Cookfresh Recipe Collection Brochure, available online at

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