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Rhubarb Cream Cheese Coffee Cake
This cake is best served warm, straight from the oven, but you can prepare the rhubarb mixture, the cream cheese mixture and even stir together the dry ingredients the day before, so it's a snap to mix and bake (although you do use a lot of small bowls).
1-1/4 C Diced rhubarb (about 3 stalks)
(I use more cause I love rhubarb but I don't increase the sugar)
1-1/2 C Granulated sugar (divided into 3)
1 Lemon
2-1/4 C All purpose flour
3/4 C Butter
1/2 C Chopped walnuts (or more or whatever nut you prefer)
1/2 tsp. Cinnamon
1/2 tsp. Each baking powder and baking soda
1/4 tsp. Salt
1 pkg. Cream cheese (250 g) softened
2 Eggs
3/4 C Sour cream
1 tsp. Vanilla
In small heavy saucepan, combine rhubarb, 1/2 C of the sugar and 1 slice cut from lemon. Bring to boil over high heat, stirring until sugar melts. Reduce heat to medium; simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup (unless you have used more rhubarb in which case just let it thicken). Let cool.
In large bowl, combine flour and 3/4 C of sugar. Cut in butter until mixture resembles coarse crumbs. Measure 1 C of flour mixture into small bowl. Stir walnuts and cinnamon into this portion of flour mixture; set aside.
Add baking powder, baking soda and salt to remaining flour mixture; set aside.
Grate 1 tsp rind from rest of lemon. In small bowl, combine lemon rind, cream cheese, 1/4 C of the sugar and one egg. Set aside.
In small bowl, stir together sour cream, vanilla and remaining egg. Sir sour cream mixture into flour/baking powder mixture until just blended; do not over mix. With floured fingers, press sour cream mixture evenly over bottom and 2 inches up sides of greased 10-in springform cake pan. Spread cream cheese mixture over sour cream mixture; top with rhubarb mixture. Sprinkle walnut mixture evenly over top. Bake in 350F oven about 1 hour or until golden brown.
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Rhubarb Cream Cheese Coffee Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Rhubarb Cream Cheese Coffee Cake
This cake is best served warm, straight from the oven, but you can prepare the rhubarb mixture, the cream cheese mixture and even stir together the dry ingredients the day before, so it's a snap to mix and bake (although you do use a lot of small bowls).
1-1/4 C Diced rhubarb (about 3 stalks)
(I use more cause I love rhubarb but I don't increase the sugar)
1-1/2 C Granulated sugar (divided into 3)
1 Lemon
2-1/4 C All purpose flour
3/4 C Butter
1/2 C Chopped walnuts (or more or whatever nut you prefer)
1/2 tsp. Cinnamon
1/2 tsp. Each baking powder and baking soda
1/4 tsp. Salt
1 pkg. Cream cheese (250 g) softened
2 Eggs
3/4 C Sour cream
1 tsp. Vanilla
In small heavy saucepan, combine rhubarb, 1/2 C of the sugar and 1 slice cut from lemon. Bring to boil over high heat, stirring until sugar melts. Reduce heat to medium; simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup (unless you have used more rhubarb in which case just let it thicken). Let cool.
In large bowl, combine flour and 3/4 C of sugar. Cut in butter until mixture resembles coarse crumbs. Measure 1 C of flour mixture into small bowl. Stir walnuts and cinnamon into this portion of flour mixture; set aside.
Add baking powder, baking soda and salt to remaining flour mixture; set aside.
Grate 1 tsp rind from rest of lemon. In small bowl, combine lemon rind, cream cheese, 1/4 C of the sugar and one egg. Set aside.
In small bowl, stir together sour cream, vanilla and remaining egg. Sir sour cream mixture into flour/baking powder mixture until just blended; do not over mix. With floured fingers, press sour cream mixture evenly over bottom and 2 inches up sides of greased 10-in springform cake pan. Spread cream cheese mixture over sour cream mixture; top with rhubarb mixture. Sprinkle walnut mixture evenly over top. Bake in 350F oven about 1 hour or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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