Decided to try something different this morning for a Memorial Weekend Dessert while Laura was at work and picked some fresh rhubarb for another try at a coffee cake… I took a recipe I used last summer and modified it hoping beyond hope that it would turn out as well as the last one! You can check out the original one here at : https://jconowitch.wordpress.com/2012/07/23/joes-chocolate-rhubarb-berry-coffee-cake/?preview=true&preview_id=1315&preview_nonce=5393cbbd02
Here is my new version that I have named: Joe’s Rhubarb Berry Red Velvet Coffee Cake:
- Prep: 20 min. Bake: 45 min.
- Yield: 12-15 Servings
- 1 package (18-1/4 ounces) red velvet cake mix, divided
- 2/3 cup packed brown sugar
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 3/4 cup chopped almonds
- 1 cup (8 ounces) sour cream
- 2 eggs
- 1-1/2 cups finely chopped fresh or frozen rhubarb
- 1-1/2 cups fresh or frozen blackberries (you could substitute any berries)
- 1/2 cup powered sugar drizzle (milk and powdered sugar)
- In a large bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add almonds and chocolate chips; 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 blackberries by hand. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with reserved crumb mixture on top.
- 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.
Topping for coffee cake…
Cake Batter mix
Cake mix in the dish with crumble on top…
Out of the oven drizzle on top, smells wonderful…
A slice of Red Velvet Heaven!!!
Well I have my Bride’s Seal of Approval, she said Mmmmmmmm,
This tastes really good!!!
Yes its true, Realtors® can cook and bake!!! LOL!!!
Until next time enjoy your week, Joe