Joe’s Chocolate Rhubarb Berry Coffee Cake

Decided to try something different tonight and picked some fresh rhubarb and raspberries for a try at a coffee cake… I took a recipe I had found on Pinterest and modified it hoping beyond hope it would turn out! Here is my version that I have named:

Joe’s Chocolate Rhubarb Berry Coffee Cake :

Prep: 20 min. Bake: 45 min.
Yield: 12-15 Servings

Ingredients

1 package (18-1/4 ounces) triple chocolate fudge cake mix, divided
2/3 cup packed brown sugar
2 tablespoons butter
3/4 cup chopped walnuts
1 cup (8 ounces) sour cream
2 eggs
1-1/2 cups finely chopped fresh or frozen rhubarb
1-1/2 cups fresh raspberries (you could substitute any berries)
1/2 cup powered sugar drizzle (milk and powdered sugar)

Directions

In a large bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside.
In another bowl, combine the sour cream, eggs and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and raspberries. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with reserved crumb mixture.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Drizzle powdered sugar mix over cake when cooled.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Yield: 12-15 servings.