Recipe for cooking strawberry-rhubarb custard coffee cake

Breakfast Recipes :: Coffeecakes

Strawberry-Rhubarb Custard Coffee Cake

1 (18.25 ounce) box yellow cake mix
1 c. water
1/3 c. vegetable oil
3 eggs
2 c. sliced fresh or frozen rhubarb (defrosted and well drained) *
2 c. sliced strawberries
1 c. sugar
2 c. heavy whipping cream

Heat oven to 350 degrees F. Grease bottom and sides of a 13 x 9-in. baking pan with shortening, then dust lightly with flour

Make cake mix as directed on pkg., using water, oil and eggs. Pour into pan. Top with rhubarb and strawberries; sprinkle with sugar. Pour whipping cream over top of mixture.

Bake 1 hour to 1 hour 15 mins. or until a wooden pick inserted in center comes out clean. Cool 30 mins. 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 pkg. for 13 x 9 x 2-in. rectangle. Bake at 350 degrees F for 1 hour 5 mins. to 1 hour 20 mins..

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%

NOTE: If using defrosted frozen rhubarb, drain it on paper towels and pat dry with more paper towels, so the custard layer doesn\t get too runny.