Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Glazed Rhubarb and Strawberry Coffee Cake Recipe

Description

2014 Rhubarb Baking Contest Winner - 1st Place Rhubarb Cake Category and Grand Champion!

Ingredients

  • Crumb Topping:
  • 1/2 c. boxed yellow cake mix, use remaining mix for cake batter
  • 1/2 c. packed brown sugar
  • 2 Tbsp. butter
  • 2/3 c. chopped pecans
  • Coffee Cake Ingredients:
  • 1 box yellow cake mix, minus 1/2 c. for crumb topping
  • 1 c. sour cream
  • 2 eggs
  • 1/4 c. flour
  • 1 1/2 c. finely chopped fresh rhubarb
  • 1 1/2 c. sliced strawberries
  • Vanilla Glaze Ingredients
  • 1/2 c. butter
  • 3/4 c. sugar
  • 1/2 c. evaporated milk
  • 1/2 tsp. vanilla

Instructions

Crumb Topping:
In a small bowl, combine 1/2 cup of cake mix and sugar. Then cut in 2 tablespoons of butter until crumbly. Add nuts last and set aside.

Coffee Cake Instructions:
In mixing bowl, combine sour cream, eggs, flour, and remaining cake mix. Beat for 30 seconds on low and then beat on medium speed for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9 pan. Sprinkle with the crumb mixture. Bake 350 degrees for 35 to 40 minutes. Cool.

Vanilla Glaze Instructions:
Melt butter in pan. Add sugar and milk. Bring to boil and stir 3-5 minutes or until thickened. Stir in vanilla. Drizzle over cake when cool.
Serves 10-12.


rhubarb, strawberry, cake, dessert

Show All Recipes