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Rhubarb Cream Cheese Coffee Cake




Source of Recipe


Ruby Densmore here at Recipe Circus


List of Ingredients




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


Recipe


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.


Recipe