Join / Renew Now / MyIFB Log In

Stay Updated

CCFB News» March 2020

Recipe of the Month Rhubarb Berry Coffee Cake

03/01/2020 @ 1:00 pm


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.


Recipes reprinted with member’s permission from our 2019 Cookfresh Recipe Collection Brochure, available online at



Discover What We Do Everyday For You

Sign Up For Our Newsletter