Recipe of the MonthRhubarb Berry Coffee Cake
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
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 www.cookcfb.org/discover-local/recipes.