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Cook'n with Betty Crocker 
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Strawberry-Rhubarb Custard Coffee Cake |
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Serves: 15 Print this RecipePrep: 15 min Bake: 1 hr 15 min Cool: 30 min Chill: 1 hr 1 package Betty Crocker SuperMoist yellow cake mix 1 cup water 1/3 cup vegetable oil 3 eggs 2 cups sliced fresh or frozen rhubarb (thawed and well drained) 2 cups sliced strawberries 1 cup sugar 2 cups whipping (heavy) cream 1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour. 2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Top with rhubarb and strawberries; sprinkle with sugar. Pour whipping cream over top of mixture. 3 Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Refrigerate 1 hour. Serve slightly warm or cool. Store covered in refrigerator. High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9 x 2-inch rectangle. Bake at 350° for 1 hour 5 minutes to 1 hour 20 minutes. 1 Serving: Calories 345 (Calories from Fat 160); Fat 18g (Saturated 8g); Cholesterol 75mg; Sodium 240mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g. % Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 12%; Iron 14%. Betty's Tip If using thawed frozen rhubarb, be sure to drain it on paper towels and pat dry with more paper towels, so the custard layer doesn't get too runny. From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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