Rhubarb Berry Coffee Cake
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream.
I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream.
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup (8 ounces) sour cream
- 1 package yellow cake mix (regular size) divided
- 2/3 cup chopped walnuts
- 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
- Carbohydrate 11.69829791913 g
- Cholesterol 75.5838541688468 mg
- Fat 7.43484062585467 g
- Fiber 0.512312513729121 g
- Protein 3.94921770867012 g
- Saturated Fat 1.95406958385933 g
- Serving Size 1 1 -15 servings. (37g)
- Sodium 72.7229167146487 mg
- Sugar 11.1859854054009 g
- Trans Fat 0.781242708401529 g
- Calories 125 calories
Step-by-step
- In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
- 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.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- If desired, drizzle with frosting or serve with ice cream.
My Rhubarb Berry Coffee Cake Adventure: A Busy Mom's Baking Bliss
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and ensuring everyone gets fed, finding time for myself, let alone elaborate baking projects, feels like a distant dream. But this past weekend, I stumbled upon a recipe that changed everything – a rhubarb berry coffee cake that was surprisingly simple, incredibly delicious, and most importantly, quick to make. The secret? A clever use of cake mix. Now, I’m not usually one for shortcuts, I pride myself on my homemade everything, but this time I needed a win.
The recipe called for a combination of store-bought cake mix and some fresh ingredients, a perfect balance of convenience and homemade goodness. I was hesitant at first, admittingly I felt a bit guilty about using a cake mix, but after the first bite, all doubts vanished. The cake was incredibly moist, the sweetness of the strawberries perfectly balancing the tartness of the rhubarb, and that crunchy streusel topping? Pure perfection. My kids absolutely loved it, and even my usually picky husband asked for seconds – a true testament to its deliciousness. It became the perfect dessert for our family after dinner. It didn’t take hours to make and the result was simply heavenly.
What really surprised me was how adaptable this recipe was. While the original recipe suggested a simple dusting of powdered sugar, I decided to experiment with a cream cheese frosting, adding a touch of elegance to the already stunning cake. The combination of the tart fruit filling and the creamy frosting created a symphony of flavors that left me speechless. The next time I decided to serve it with a scoop of vanilla ice cream, transforming it into an indulgent treat fit for a special occasion. The simplicity of the original recipe gave me the confidence to adapt it to my tastes. The best part? It still came together quickly, even with the added frosting step.
Ingredients I used:
The ingredient list was surprisingly short and simple, requiring items commonly found in most kitchens. The key ingredient – aside from the cake mix – was, of course, fresh rhubarb. The tartness of the rhubarb is what makes this cake so special. I found some beautiful stalks at the farmer's market near my home. The strawberries I used were ripe and juicy, adding a layer of sweetness that complemented the rhubarb perfectly. It was great using seasonal ingredients!
The Baking Process:
The instructions were easy to follow, even for a busy mom like me. The cake came together quickly, and the baking time was reasonable. The only slightly tricky part was making the streusel topping, but even that was fairly straightforward. The whole process was a relaxing break from my usual hectic routine. I found myself humming along to the radio while I prepped and baked, truly enjoying the moments of calm in my kitchen.
Conclusion:
This Rhubarb Berry Coffee Cake is now a staple in my household. It's become the perfect dessert for everything from casual weeknight dinners to weekend brunches. It's simple enough for a quick dessert fix, yet elegant enough to impress guests. The recipe's adaptability has also made it a fun and exciting dessert to experiment with; I can’t wait to try different frostings and toppings in the future. This isn't just a dessert; it’s a testament to how even the busiest of us can find time for simple joys and create something delicious and memorable, even if it involves a little help from a cake mix!
