Rhubarb Coffee Cake

Rhubarb Coffee Cake

Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.

Prep Time

20

Minutes

Total Time

2:40

Hrs:Mins

Makes

15

servings

1
box Betty Crocker® SuperMoist® yellow cake mix
3/4
cup milk
1
teaspoon vanilla
3
eggs
1
package (3 oz) cream cheese, softened
2
cups chopped fresh rhubarb
1/2
cup Gold Medal® all-purpose flour
3/4
cup sugar
1/4
cup butter or margarine, softened
  1. Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
  3. In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
  4. In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle over top of batter.
  5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If using frozen rhubarb, measure the rhubarb while it's still frozen; then partially thaw and chop. Thaw it completely in a colander and drain but do not press out the liquid.
Use a serrated knife to easily cut the cake, and dip it in hot water before cutting each piece.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1g),
  • Cholesterol 60mg;
  • Sodium 280mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 0g,
    • Sugars 26g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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