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week 125 recipe
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Rhubarb and Strawberry Coffee Cake

Vanilla cake with cream cheese filling and strawberry rhubarb sauce
Course: break, Dessert, Snack
Cuisine: American
Keyword: baking, cake, fruits and veggies

Ingredients

  • 1-1/2 teaspoons cornstarch
  • 3 tablespoons sugar
  • 3/4 cup chopped fresh strawberries
  • 3/4 cup chopped fresh or frozen rhubarb
  • 1 tablespoon water

filling:

  • 1 package 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg lightly beaten

cake:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cold butter cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature, lightly beaten
  • 3/4 cup fat-free sour cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
  • In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).
  • Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.
  • Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
  • Enjoy!

Notes

recipe and image from https://www.tasteofhome.com/recipes/rhubarb-and-strawberry-coffee-cake/