Rhubarb and blueberries provide a wonderful addition to this tasty cake that's made using Betty Crocker™ Super Moist™ cake mix--a perfect dessert to impress your family.
Rhu-Berry Snack Cake
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 9
- Ingredients 10
Ingredients
Cake
- 1 2/3 cups from 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1/4 cup sour cream
- 1/4 cup water
- 3 tablespoons vegetable oil
- 2 egg whites
- 1 cup chopped fresh or frozen rhubarb, thawed, patted dry
- 1/3 cup fresh blueberries
Topping
- 1/2 cup sugar
- 1/4 cup Gold Medal™ all-purpose flour
- 3 tablespoons butter or margarine, melted
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
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Step2In large bowl, beat cake mix, sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
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Step3In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and fruit.
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Step4Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Serve warm or cool, Garnish with sweetened whipped cream and fresh mint leaves, if desired. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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