Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rhubarb Cream Cheese Coffee Cake




Source of Recipe


Internet


Recipe Introduction


Serves 8 to 10 Preparation time: 30 minutes Cooking time: about 1 hour, 15
minutes 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).



List of Ingredients




1/4 C Diced rhubarb (about 3 stalks)
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
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.