INGREDIENTS:
Cake:
1 3/4 cups Betty Crocker® SuperMoist® white cake mix (from 1 lb 2.25-oz box)
2 tablespoons Gold Medal® all-purpose flour
1/2 cup sour cream
1/4 cup water
1 tablespoon vegetable oil
2 egg whites
1 cup chopped fresh or frozen rhubarb, thawed, patted dry
1/3 cup fresh blueberries
1 3/4 cups Betty Crocker® SuperMoist® white cake mix (from 1 lb 2.25-oz box)
2 tablespoons Gold Medal® all-purpose flour
1/2 cup sour cream
1/4 cup water
1 tablespoon 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
1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
3 tablespoons butter or margarine, melted
DIRECTIONS:
1. Heat 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.
2. In large bowl, beat cake mix, 2 tablespoons flour, the sour cream, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Top evenly with rhubarb and blueberries.
3. In small bowl, stir topping ingredient until well mixed. Sprinkle evenly over batter and fruit.
4. Bake 40 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.
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