Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake
Rhubarb Strawberry Coffee Cake
Votes: 3
Rating: 4.33
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Rate this recipe!
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Rhubarb Strawberry Coffee Cake
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
12Servings 40minutes 50minutes
Servings Prep Time
12Servings 40minutes
Cook Time
50minutes
Ingredients
Units:
Ingredients
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Instructions
  1. 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.
  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.
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Recipe Notes