Directions:
- In a bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. Place remaining cake mix in another bowl; add the eggs and sour cream. Fold in rhubarb and strawberries. Spread into a greased 13 x 9 x 2-inch baking dish. Spring with reserved crumb mixture.
- Bake at 350°F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, place fosting in a microwave-safe bowl and heat for 15 seconds. Drizzle of cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.61 Kcal (752 kJ) | ||
| Calories from fat | 91.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 39.77mg | 13% | |
| Sodium | 61.48mg | 3% | |
| Potassium | 158.78mg | 3% | |
| Total Carbs | 20.47g | 7% | |
| Sugars | 16.86g | 67% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 207.66 Kcal (869 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 16% | |
|---|---|---|---|
| Cholesterol | 45.98mg | 13% | |
| Sodium | 71.08mg | 3% | |
| Potassium | 183.58mg | 3% | |
| Total Carbs | 23.66g | 7% | |
| Sugars | 19.5g | 67% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 4.41g | 8% | |
| Vitamin C | 13.5mg | 20% | |
| Iron | 0.8mg | 4% | |
| Calcium | 72.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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