Ingredients for Rhubarb Cream Cheese Coffee Cake
- 4 cups chopped rhubarb
- Granulated Sugar
- Lemon
- All Purpose Flour
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Walnuts
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Salt
- 8 ounces cream cheese, softened
- Eggs
- Sour Cream
- Vanilla
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How to Make Rhubarb Cream Cheese Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Make the Cream Cheese Filling:** In a medium bowl, beat together the cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy. Set aside.
- **Prepare the Rhubarb:** In a saucepan, combine the rhubarb, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb softens and thickens into a jam-like consistency (about 10-15 minutes). Set aside to cool slightly.
- **Make the Streusel Topping:** In a food processor, pulse together the flour, brown sugar, oats, cinnamon, and butter until the mixture resembles coarse crumbs.
- **Assemble the Cake:** Spread the cream cheese filling evenly in the prepared pan. Top with the cooled rhubarb mixture. Sprinkle the streusel topping evenly over the rhubarb.
- **Bake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
152g
Fat
104g
Carbs
23g
