It is an unusual time as we all try to manage our quarantine time at home. I, for one, have been baking up a storm, and I do not usually even enjoy baking! Luckily my daughter and her family live just a mile down the road, so we run all my baking down to them and leave it in their garage. I know my grandkids appreciate the sweet treats, and my husband and I certainly can’t eat all of my baking!
My eldest grandson loves the combination of rhubarb and strawberries, and in fact, had me make rhubarb-strawberry crisp as his Birthday cake last year. My husband is the one who ventures out to do groceries once a week, and I send him off with my list. I had asked him to see if rhubarb had started to show up in our markets yet, and last week he brought me home a large bunch of fresh rhubarb. I decided to create a coffee cake, using both strawberries and rhubarb. This cake is very moist with the addition of a cream cheese layer, and it has a nice crumble-top, which is one quality I always enjoy in a coffee cake. This cake isn’t too sweet so you could enjoy a slice with your morning coffee, or enjoy it as dessert for dinner with a dollop of whipped cream.
Deborah Mele 2020
- 1-1/2 Teaspoons Cornstarch
- 1/3 Cup Sugar
- 1 Cup Chopped Fresh Strawberries
- 1 Cup Chopped Fresh or Frozen Rhubarb
- 2 Tablespoons Water
Cream Cheese Layer:
- 1 Package (8 ounces) Cream Cheese, At Room Temperature
- 1/4 Cup Sugar
- 1 Large Egg, Lightly Beaten
- 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, At Room Temperature, Lightly Beaten
- 3/4 Cup Sour Cream
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Sliced Almonds
- Preheat oven to 350°.
- Use a baking spray to coat the bottom and sides of a 9-inch spring-form pan.
- In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water.
- Bring to a boil, then reduce heat to a simmer until thickened, 6-8 minutes.
- For filling, in a small bowl, using an electric hand mixer at medium speed, beat cream cheese and sugar until smooth, then beat in egg until blended.
- In a large bowl, combine flour and sugar; cut in butter until crumbly.
- Reserve 3/4 cup for the topping.
- Stir baking powder, baking soda and salt into remaining flour mixture.
- In an another bowl, whisk together the egg, sour cream and vanilla until blended; gently stir into flour mixture, being careful not to overmix.
- Spread batter onto bottom and 1/2 in. up sides of prepared pan.
- Spread cream cheese filling over crust, leaving a 1/2-in. border around edge of pan.
- Spoon strawberry rhubarb mixture over top, then sprinkle with reserved crumb mixture.
- Scatter the sliced almonds on top.
- Bake until edges are golden brown, about 50 minutes.
- Cool on a wire rack 20 minutes, then loosen sides of the cake from pan with a knife.
- Cool completely, then remove rim from pan.
- Slice and enjoy!
Adapted From Taste of Home
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 93mgSodium: 316mgCarbohydrates: 63gFiber: 2gSugar: 36gProtein: 8g