Rhubarb Berry Coffee Cake

• 1 package yellow cake mix (regular size), divided
• 1/2 cup packed brown sugar
• 2 tablespoons butter
• 2/3 cup chopped walnuts
• 1 cup sour cream
• 2 large eggs
• 1/4 cup all-purpose flour
• 1-1/2 cups finely chopped fresh or frozen rhubarb
• 1-1/2 cups sliced fresh strawberries
• Cream cheese frosting or vanilla ice cream, optional

1. In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
2. In another bowl, combine the 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 a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture.
3. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. If desired, drizzle with frosting or serve with ice cream.

yellow cake, brown sugar, butter, walnuts, sour cream, eggs, allpurpose, frozen rhubarb, fresh strawberries, cream cheese frosting

Taken from www.tasteofhome.com/recipes/rhubarb-berry-coffee-cake/ (may not work)