Rhubarb Berry Coffee Cake
- 1 (18 1/4 ounce) package yellow cake mix, divided
- 2/3 cup packed brown sugar
- 2 tablespoons cold butter or 2 tablespoons margarine
- 3/4 cup chopped walnuts
- 2 eggs
- 1 cup sour cream
- 1 1/2 cups finely chopped fresh rhubarb
- 1 1/2 cups sliced fresh strawberries
- 1/2 cup cream cheese frosting (optional)
- In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture.
- Bake at 350u0b0F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.
yellow cake, brown sugar, cold butter, walnuts, eggs, sour cream, fresh rhubarb, fresh strawberries, cream cheese frosting
Taken from www.food.com/recipe/rhubarb-berry-coffee-cake-385275 (may not work)