Rhubarb And Strawberry Coffee Cake Recipe

Name: Rhubarb And Strawberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 package (8 ounces) cream cheese, softened; 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, room temperature, lightly beaten; 3/4 cup fat-free sour cream; 1 teaspoon vanilla extract

Servings: persons

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
1 package (8 ounces) cream cheese, softened
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, room temperature, lightly beaten
3/4 cup fat-free sour cream
1 teaspoon vanilla extract

1
Preheat oven to 350u00b0. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
2
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).
3
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.
4
Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
5
Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

1097

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 teaspoons cornstarch, 3 tablespoons sugar, 3/4 cup chopped fresh strawberries, 3/4 cup chopped fresh or frozen rhubarb, and more.

Yes, Rhubarb And Strawberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb And Strawberry Coffee Cake

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