RHUBARB COFFEE CAKE

Rhubarb Coffee Cake image

Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.

Provided by By Betty Crocker Kitchens

Time 2h40m

Yield 15

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1 teaspoon vanilla
3 eggs
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

Steps:

Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
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.
In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. 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.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 26 g, TransFat 1 g