Strawberry-Rhubarb Custard Coffee Cake

Ingredients

• 1 (18.25 ounce) box 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 granulated sugar
• 2 cups heavy whipping cream

Instructions

1. Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-inch baking pan with shortening, then dust lightly with flour***.
2. Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3. Top with rhubarb and strawberries; sprinkle with sugar.
4. Pour whipping cream over top of mixture.
5. Bake for 1 hour to 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
6. Cool for 30 minutes on wire rack.
7. Refrigerate for 1 hour.
8. Serve slightly warm or cool.
9. Store covered in refrigerator.

Notes

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 degrees F for 1 hour 5 minutes to 1 hour 20 minutes.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** If using thawed frozen rhubarb, drain it on paper towels and pat dry with more paper towels, so the custard layer doesn't get too runny.

*** For best results, use our Pan Release!

Nutrition

Per serving: Calories 345 (Calories from Fat 160); Fat 18 g (Saturated 8 g); Cholesterol 75mg; Sodium 240 mg; Carbohydrate 44g (Dietary Fiber 1 g); Protein 3 g

% Daily Value: Vitamin A 8%; Vitamin C 10%; Calcium 12%; Iron 14%