Lynn Dohne
10
40 minutes
Dessert
1/2 c. boxed yellow cake mix, use remaining mix for cake batter
1/2 c. packed brown sugar
2 Tbsp. butter
2/3 c. chopped pecans
1 box yellow cake mix, minus 1/2 c. for crumb topping
1 c. sour cream
2 eggs
1/4 c. flour
1 1/2 c. finely chopped fresh rhubarb
1 1/2 c. sliced strawberries
1/2 c. butter
3/4 c. sugar
1/2 c. evaporated milk
1/2 tsp. vanilla
In a small bowl, combine 1/2 cup of cake mix and brown sugar. Then cut in 2 tablespoons of butter until crumbly. Add chopped pecans last and set aside.
In a mixing bowl, combine sour cream, eggs, flour, and remaining cake mix. Beat for 30 seconds on low and then beat on medium speed for 2 minutes.
Fold in rhubarb and strawberries. Spread into a greased 13x9 pan. Sprinkle with the crumb mixture.
Bake at 350 degrees for 35 to 40 minutes. Cool.
Melt 1/2 cup of butter in a pan. Add sugar and evaporated milk. Bring to a boil and stir for 3-5 minutes or until thickened. Stir in vanilla. Drizzle over cake when cool.
