Rhubarb Coffee Cake Recipe

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

Preparation

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.

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