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Ingredients
| rhubarb (chopped): 1 1/4 cups (finely diced) |
| granulated sugar: 1 1/2 cups |
| lemons: 1 |
| all-purpose flour (unsifted): 2 1/4 cups |
| salted butter: 3/4 cup |
| walnuts (chopped): 1/2 cup (chopped) |
| ground cinnamon: 1/2 tsp |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| cream cheese: 8 oz (softened) |
| eggs: 2 |
| sour cream: 3/4 cup |
| vanilla extract: 1 tsp |
Rhubarb Cream Cheese Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
75 min -
Servings
9 serving(s)
Tags
- In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
- Bring to a boil over high heat, stirring until the sugar melts.
- Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
- Let cool.
- In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
- Set aside.
- Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
- Pulse until a soft, sticky dough is formed.
- With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
- Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
- Pulse until well blended.
- Spread the cream cheese mixture over the dough in the cake pan.
- Top with the rhubarb mixture.
- Sprinkle the walnut mixture evenly over the top.
- Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
- Place the pan on a wire rack and let cool for 15 minutes.
- Remove from the pan.
- Serve warm, cut into wedges and refrigerate any leftovers.