Enjoy this sweet and savory rhubarb coffee cake any time of the year!
- Recipes by Chef Steph
INGREDIENTS:
- 1 box yellow cake mix
- 1⁄4 cup unsalted butter melted
- 1 cup light or dark brown sugar
- 3 eggs
- 1 1⁄2 cups sour cream
- 3/4 cups cooked and sweetened rhubarb (chopped, sweetened to taste, and cooled to room temperature)
DIRECTIONS:
- Preheat oven to 350°. Grease a 9-inch square baking pan; set aside.
- Make the crumb topping: Remove 3 cups of the cake mix and place in a medium bowl.
- Mix the melted butter and brown sugar with a spoon or spatula to thoroughly combine.
- In a large bowl, combine the remaining cake mix, eggs, and sour cream until completely combined.
- Pour half of the wet batter into the prepared pan, then spoon evenly with the rhubarb filling.
- Pour the remaining batter over top and smooth it into an even layer. Sprinkle the topping mixture over the top of the batter.
- Bake for 45 minutes to 1 hour, or until a pick inserted into the center comes out clean.
- Allow to cool for at least 15 minutes before serving to serve warm; it can also be served at room temperature.
