Rhubarb & Strawberry Coffee Cake

• Vegetarian

• Produce

  • 3/4 cup Rhubarb, fresh or frozen
  • 3/4 cup Strawberries, fresh

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cornstarch
  • 1/4 tsp Salt
  • 19 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 package Cream cheese
  • 3/4 cup Sour cream, fat-free

• Liquids

  • 1 tbsp Water

Found on tasteofhome.com

Description

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, lightly beaten
• 3/4 cup fat-free sour cream
• 1 teaspoon vanilla extract

Directions

• Directions Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, 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 50-60 minutes or until edges are golden brown. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers. Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator. Yield: 12 servings. Originally published as Rhubarb & Strawberry Coffee Cake in Taste of Home April/May 2016, p72 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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