FR
Menu
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email

Rhubarb Coffee Cake

Rhubarb Coffee Cake
  • Prep 20 min
  • Total 2 hr 40 min
  • Servings 15
Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.
April 1, 2014

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

  • 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.

  • 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 Facts

Serving Size: 15 Servings
Calories
270
Total Fat
9g
Saturated Fat
4 1/2g
Trans Fat
1g
Cholesterol
60mg
Sodium
280mg
Total Carbs
42g
Dietary Fiber
0g
Sugars
26g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved