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Rhubarb Coffee Cake

rhubarb coffee cake Dessert
Rhubarb Coffee Cake
  • Prep 20 min
  • Total 2 hr 40 min
  • Servings 15
  • Pinterest
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Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb. ...MORE + LESS -

Ingredients

1 box Betty Crocker* SuperMoist* Golden Cake Mix
3/4 cup (175 mL) milk
1 tsp (5 mL) vanilla
3 eggs
1 package (250 g) cream cheese, softened
2 cups (500 mL) chopped fresh rhubarb
1/2 cup (125 mL) all-purpose flour
3/4 cup (175 mL) sugar
1/4 cup (50 mL) butter or margarine, softened

Steps

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  • 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 centre comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.

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.

Nutrition Information

Nutrition Facts

Serving Size: 15 Servings
Calories
270
% Daily Value
Total Fat
9
Saturated Fat
4 1/2
Trans Fat
1
Cholesterol
60
Sodium
280
Dietary Fiber
0
Sugars
26
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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