Best Rhubarb Cream Cheese Coffee Cake

Best Rhubarb Cream Cheese Coffee Cake

description

This flavorful cake has big crumbs, tangy rhubarb, and a delicious swirl of cheese throughout.


ingredients

crumbs
1/4 cup dark sugar
1/8 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch salt
1/3 cup butter, melted
3/4 cups all-purpose flour
batter
1/4 cup sugar
1/2 cup sugar
1 stick butter, softened
2 eggs
2 tsp vanilla
1 1/2 cups cake flour
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp leaven
3/4 cup milk*
enough rhubarb to hide the highest of an 8×8″ dish with one layer
cream cheese layer
8oz full fat cheese , softened
1 egg
1/4 cup sugar
1/2 tsp vanilla


instructions


1.Preheat the oven to 350 F, and prepare an 8×8″ baking dish with butter and parchment paper.
2.First, mix together all of the ingredients for the crumbs and whisk until smooth. Pat it down within the bottom of a bowl, and put aside to chill and harden.
3. to form the batter, cream the sugars and butter together during a stand mixer with a paddle attachment.
4. Add the eggs one at a time, then the vanilla, scraping down the edges of the bowl as necessary.
5. during a separate bowl, whisk together the cake flour, salt, leaven , and bicarbonate of soda .
6. Alternate adding half the dry mixture and half the milk to the wet ingredients within the stand mixer bowl. When everything has been added, mix just until incorporated (do not overmix).
7. during a separate bowl, whisk the cheese swirl ingredients together until smooth.
8. Spread 2/3 of the batter evenly in your prepared pan, then add the cheese layer, and top with the remaining batter. Use a table knife to softly swirl the layers together, using an up-and-down movement as you progress the knife round the batter.
9. Top with rhubarb (sliced however you’d like, or not sliced at all) during a single layer.
10. Use your hands to interrupt the crumb into large chunks, and sprinkle those over the rhubarb.
11. Bake for 50-60 minutes, or until a toothpick comes out without batter thereon .

notes

I used Pacific Foods Organic Oat Beverage, but you'll use any milk or milk alternative.