Rhubarb Coffee Cake

Name: Rhubarb Coffee Cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 15
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, softened; 85 grams package cream cheese, softened; 3 eggs; 118 milliliters Gold Medal® all-purpose flour; 177 milliliters milk; 473 milliliters chopped fresh rhubarb; 177 milliliters sugar; 1 teaspoon vanilla; 1 box Betty Crocker® SuperMoist® yellow cake mix

You can never have too many morn meal recipes, so give Rhubarb Coffee Cake a try. One serving contains 251 calories, 4g of protein, and 7g of fat. This recipe serves 15. It will be a hit at your Mother's Day event. Head to the store and pick up butter, vanilla, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.

Instructions

Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Cream Cheese

Cake Mix

Vanilla

Egg

Milk

Equipment you will use

Hand Mixer

Bowl

In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.

Ingredients you will need

Rhubarb

Spread

All Purpose Flour

Equipment you will use

Bowl

Frying Pan

In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Equipment you will use

Bowl

Sprinkle over top of batter.

Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.

Equipment you will use

Toothpicks