1
cup chopped fresh or frozen rhubarb, thawed, patted dry
1/3
cup fresh blueberries
Topping
1/2
cup sugar
1/4
cup Gold Medal™ all-purpose flour
3
tablespoons butter or margarine, melted
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
2
In large bowl, beat cake mix, sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
3
In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and fruit.
4
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired. Store loosely covered.
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Although eaten as a fruit, rhubarb is really a vegetable. The plant’s stalks mature to a bright red color and are usually harvested between April and June. Due to the tartness of the stalks, sugar is added to give the rhubarb a pleasing flavor.
If fresh rhubarb is not available, look for the frozen product near other frozen fruits in the supermarket.
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Nutrition Facts are not available for this recipe
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