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Glazed Rhubarb and Strawberry Coffee Cake Recipe


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


  • 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


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

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