9 servings | Prep Time: 25 Minutes | Start to Finish: 2 Hours
1 Heat oven to 350°F. Grease 8- or 9-inch square pan with shortening or spray with cooking spray.
2 In 2-quart saucepan, cook rhubarb, sugar, water and cornstarch over medium-low heat 8 to 10 minutes, stirring constantly, or until thickened. Cool 5 minutes. Carefully fold in raspberries. Set aside.
3 In medium bowl, beat ⅓ cup butter, the vanilla and eggs with electric mixer on medium speed about 1 minute, scraping bowl occasionally, until well blended. Add cake mix and sour cream. Beat until well blended (batter will be thick). Spoon half of the batter evenly into pan. Carefully spoon rhubarb mixture over batter. Spoon remaining batter evenly over rhubarb mixture.
4 In small bowl, mix brown sugar, pecans, oats, flour and cinnamon until well blended. Cut in butter with pastry blender or 2 forks until crumbly. Sprinkle over cake batter.
5 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
1 Serving: Calories 390; Total Fat 21g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 80mg; Sodium 220mg; Total Carbohydrate 45g (Dietary Fiber 3g); Protein 5g Exchanges: 1 Starch, ½ Fruit, 1½ Other Carbohydrate, ½ Medium-Fat Meat, 3½ Fat Carbohydrate Choices: 3
Sweet Secret Serve this coffee cake warm, topped with additional raspberries, for the best flavor and texture. Enjoy it with a cup of coffee!
Simple Sparkle There’s no reason this delicious coffee cake wouldn’t make a fabulous dessert, too! Simply top servings of it with a dollop of whipped cream.