Happy Friday! To celebrate these beautiful Spring weekends, today I’m making a Rhubarb Coffee Cake. This is a super easy “rustic” coffee cake where all the ingredients are layered on top of each other… and not stirred. First comes the rhubarb, then the sugar and gelatin and cake mix, then the wet ingredients. You just have to trust the process and not stir. Just layer and bake. It’s that easy. I hope you all have a wonderful weekend!
Rhubarb Coffee Cake
Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1 3 ounce box strawberry gelatin
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup unsalted butter melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
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Preheat the oven to 350 ℉. Grease a 9×13" baking pan (or a 9" round springform pan.)
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Spread out the chopped rhubarb on the bottom of the baking dish. Then sprinkle the sugar and gelatin over top, making sure it's all evenly distributed.
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Cover the rhubarb and sugar with the contents of the yellow cake mix. Pour the water and then the melted butter over the cake mix, but DO NOT STIR. Then sprinkle the cinnamon and nutmeg on top of that. Bake for 45-50 minutes until the rhubarb is cooked through and tender and soft. Cool slightly before serving.
