Wallaces Garden Center-Bettendorf-Iowa-Chef Stephs Recipes


 Enjoy this sweet and savory rhubarb coffee cake any time of the year!

- Recipes by Chef Steph



  • 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)


  1. Preheat oven to 350°. Grease a 9-inch square baking pan; set aside.
  2. Make the crumb topping: Remove 3 cups of the cake mix and place in a medium bowl.
  3. Mix the melted butter and brown sugar with a spoon or spatula to thoroughly combine.
  4. In a large bowl, combine the remaining cake mix, eggs, and sour cream until completely combined.
  5. Pour half of the wet batter into the prepared pan, then spoon evenly with the rhubarb filling.
  6. Pour the remaining batter over top and smooth it into an even layer. Sprinkle the topping mixture over the top of the batter.
  7. Bake for 45 minutes to 1 hour, or until a pick inserted into the center comes out clean.
  8. Allow to cool for at least 15 minutes before serving to serve warm; it can also be served at room temperature.
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