Rhubarb Strawberry Coffee Cake

Cuisine: American
Course: Breakfast, Brunch, Desserts
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Prep Time 40 minutes
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Total Time 1 hour 30 minutes
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12 Servings

Ingredients:

Strawberries

  • 1 1/2 tsp cornstarch
  • 3 Tbsp sugar
  • 3/4 Cup fresh strawberries chopped
  • 3/4 Cup fresh or frozen rhubarb chopped
  • 1 Tbsp water

Filling

  • 2 Containers (3.5 Oz) Prairie Farms Small Batch Strawberry Cream Cheese Spreads
  • 1 Large Egg lightly beaten

Cake

  • 2 Cups all-purpose flour
  • 3/4 Cup Sugar
  • 1/2 Cup Prairie Farms Unsalted Butter cold
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg room temperature, lightly beaten
  • 3/4 Cup Prairie Farms Sour Cream
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350°. 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 egg until smooth.
  • 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).
  • 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.
  • 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.

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