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Rhubarb Coffee Cake
Rhubarb Coffee Cake
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Prep Time:
20 minutes
Total Time:
2 hours 40 minutes
Spring up with a vibrant rhubarb cake that bursts with tangy flavor.
Ingredients:
  • 3 eggs
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 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
Instructions:
  • Preheat oven to 325°F. Grease a 13x9-inch pan with baking spray that includes flour.
  • Combine cake mix, milk, vanilla, eggs, and cream cheese in a large bowl. Mix with an electric mixer on low speed for 1 minute, then increase to medium speed for 2 minutes, scraping the bowl frequently. Set aside.
  • Combine the rhubarb with 1/4 cup of flour in a medium bowl. Gently fold the rhubarb-flour mixture into the batter, then spread it in the pan.
  • Combine the remaining 1/4 cup of flour, sugar, and butter in a small bowl until a crumbly mixture forms, then sprinkle it over the batter.
  • Bake for 35 to 42 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes to enjoy warm, or for 1 hour and 30 minutes to cool completely.

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