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Rhubarb Berry Coffee Cake

I rely on a cake mix to speed the prep for this moist streusel-topped dessert that pairs tart rhubarb with sweet strawberries. It's great all by itself, but feel free to add some frosting or ice cream. —Jackie Heyer, Cushing, Iowa
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    15 servings


  • 1 package yellow cake mix (regular size), divided
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter
  • 2/3 cup chopped walnuts
  • 1 cup sour cream
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1-1/2 cups finely chopped fresh or frozen rhubarb
  • 1-1/2 cups sliced fresh strawberries
  • Cream cheese frosting or vanilla ice cream, optional


  • In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
  • In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • If desired, drizzle with frosting or serve with ice cream.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece (calculated without optional ingredients): 282 calories, 12g fat (4g saturated fat), 43mg cholesterol, 253mg sodium, 40g carbohydrate (26g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Kelly
    Jun 16, 2019

    This recipe was just ok. I used a lemon cake mix which I wish I had not. I like lemon but didn't realize how much it would overpower the fruit. The crumble mixture on top was did not really go with the cake, especially if you try the lemon flavor. I won't make this again. I will save my rhubarb for pie.

  • wlkrbgg
    Apr 25, 2017

    My new favorite dessert! Made exactly as directed with garden fresh rhubarb and strawberries...perfection! No frosting or ice cream needed and even better the second day!

  • britcook
    Jun 15, 2016

    Last reviewer - 2 cups all purpose flour, 1-1/2 cups sugar, 1 tbsp baking powder, 1/2 cup powdered milk. This recipe sounds really good and I have lots of rhubarb, so i'll be trying this.

  • dylan's mama
    Jun 15, 2016

    I really hate to used cake mixes....does anyone know how to make this from scratch? We LOVE rhubarb and strawberries, so I'm dying try this recipe!

  • krohnmary
    May 24, 2016

    This will be a keeper recipe. I used a lemon cake mix like one of the other reviews and it was delicious. Give it a try!

  • ottju
    Jun 1, 2015

    Served with Cool Whip. Very good recipe. Others asking for it.

  • KristiBenshoof
    May 4, 2013

    Excellent coffee cake. I added some cinnamon to the topping, yummy.

  • megilee
    May 1, 2012

    Delicious and relatively easy to make. I agree with the submitter that although the frosting would be a pretty finishing touch, it is not necessary and would make an already very sweet cake too sweet.

  • annamariatu
    Jun 21, 2011

    This is wonderful! I only had a lemon cake mix, so I used that and it was delicious. My husband wouldn't even let me get the frosting on it before eating several helpings!

  • vreberg
    Apr 26, 2010

    Loved how easy and delicious this was for the first rhubarb of the season!