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.

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