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Rhubarb Coffee Cake

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Rhubarb Coffee Cake
  • Prep 20 min
  • Total 2 hr 40 min
  • Servings 15
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Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.
Updated Aug 16, 2011

Ingredients

Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use a serrated knife to easily cut the cake, and dip it in hot water before cutting each piece.

Nutrition

270 Calories, 9g Total Fat, 4g Protein, 42g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
23%
Trans Fat
1g
Cholesterol
60mg
19%
Sodium
280mg
12%
Potassium
105mg
3%
Total Carbohydrate
42g
14%
Dietary Fiber
0g
0%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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