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Rhubarb Coffee Cake

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  • 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
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Ingredients

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

Nutrition Facts are not available for this recipe
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