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Rhubarb Coffee Cake

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

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( 5 Ratings)

5 Ratings

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4 Stars 20%

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Member Reviews ( 4 )

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Prep Time 20 min
Total Time 2 hr 40 min
Servings 15

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1g 1% ),
Cholesterol: 60mg; 60%;
Sodium: 280mg; 280%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/29/2012 1:28:13 AM REPORT ABUSE voisswizzle said:

Rating:

Delicious and versatile recipe! I didn't have any cream cheese on hand so I swapped it out for 1/4 cup of canola oil (as the cake recipe called for) and even used about 4 cups of rhubarb and it turned out perfect!

This reply was: Helpful Inspiring

Posted 6/3/2010 8:07:02 AM REPORT ABUSE RedMolly67 said:

Rating:

Excellent recipe... I added 1 1/2 strawberries to the rhubarb since I had some on hand... Yummy! Took it to the office and came home with an empty pan. Everyone loved it. Definately a keeper and so easy.

This reply was: Helpful Inspiring

Posted 5/19/2010 9:15:01 AM REPORT ABUSE Dlafdonna said:

Rating:

I made two cakes yesterday and it is all gone today! EVERYONE who tried it really enjoyed it! This cake is moist, and has a YUMMY refreshing taste. Even the rhubarb haters liked it! The chidren had it as an after school snack and all were asking for seconds. I agree with the other review about maybe adding extra rhubarb.

This reply was: Helpful Inspiring