Rhubarb Cream Cheese Coffee Cake Food

RHUBARB COFFEE CAKE

Steps:

• Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
• In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
• In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle over top of batter.
• Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

RHUBARB AND STRAWBERRY COFFEE CAKE

Steps:

• 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 sugar until smooth. Beat in egg., 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., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix flour, salt and baking soda together in a small bowl, set aside.
• Meanwhile cream butter and sugar together in a large mixing bowl.
• Beat in egg.
• Mix in sour cream and flour mixture alternately. Mix in vanilla.
• Stir in rhubarb.
• Turn into greased 9" x 13" pan.
• TOPPING:.
• Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 40 - 50 minutes until done.

RHUBARB COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

RHUBARB CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
• In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
• Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
• To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.

RHUBARB CREAM CHEESE COFFEE CAKE

Steps:

• In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon.
• Bring to a boil over high heat, stirring until the sugar melts.
• Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup.
• Let cool.
• In the bowl of a food processor, combine the flour and 3/4 cup of the sugar.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon.
• Set aside.
• Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor.
• Pulse until a soft, sticky dough is formed.
• With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan.
• Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg.
• Pulse until well blended.
• Spread the cream cheese mixture over the dough in the cake pan.
• Top with the rhubarb mixture.
• Sprinkle the walnut mixture evenly over the top.
• Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean.
• Place the pan on a wire rack and let cool for 15 minutes.
• Remove from the pan.
• Serve warm, cut into wedges and refrigerate any leftovers.

RHUBARB COFFEE CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
• Cream brown sugar, 1/2 cup white sugar, and shortening together in a mixing bowl. Beat in egg. Add flour, buttermilk, baking soda, vanilla extract, and salt. Fold in rhubarb. Pour mixture into the prepared baking pan.
• Combine remaining 1/2 cup white sugar, pecans, and cinnamon in a bowl. Sprinkle on top of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

FILLED RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube cake pan.
• Mix 1/4 teaspoon cinnamon with 2 teaspoons sugar in a small bowl. Pour mixture into greased cake pan and tilt the pan, tapping to coat inside of pan with cinnamon sugar. Pour out any loose cinnamon sugar.
• Mix lemon juice into milk in a large measuring cup and let stand about 5 minutes to sour. Mix shortening and 1 1/2 cups sugar together in a large bowl until smooth; beat in egg and vanilla extract. Whisk flour, baking soda, and salt in a separate bowl. Gradually add dry ingredients to moist ingredients, alternating with sour milk, to make a smooth batter.
• Stir rhubarb into batter. Pour half the batter into prepared cake pan. Stir brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon, and walnuts together in a bowl; sprinkle nut mixture over batter. Pour remaining batter over nut mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 minutes to 1 hour. Cool in pan for 10 minutes before removing to a serving platter. Stir 2 teaspoons white sugar with 1/4 teaspoon cinnamon and sprinkle sugar mixture on top of cake.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally --
• Add lemon juice, sugar and cornstarch.
• Cook, stirring, for 5 minutes or until thickened.
• cool.
• to prepare the cake:.
• combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
• Beat together buttermilk, eggs and vanilla; add to the flour mixture.
• spread one half of the batter in greased 13x9 pan --
• spread fruit over batter.
• spoon remaining batter in small mounds on top of filling.
• mix topping ingredients until crumbly.
• sprinkle over all.
• bake at 375* for 45 minutes.
• serve slightly warm.

FUDGY CHERRY RHUBARB COFFEE CAKE

Steps:

• Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
• Stir together dry ingredients and add to oil mixture, stirring just until combined.
• Add fruit and pecans, spread batter into well greased 13 x 9 baking pan.
• Bake in a 375º for 25-30 minutes or until top is firm and cake starts to pull away from sides of the pan.
• Serve warm with powdered sugar sprinkled over the top.
• Yield: 15 servings.

RHUBARB BERRY COFFEE CAKE

Steps:

• In a small bowl, combine 1/2 cup cake mix and sugar; cut in butter until crumbly. Add walnuts; set aside. , In another bowl, combine the sour cream, eggs, flour and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 13x9-in. baking dish. Sprinkle with reserved crumb mixture., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , If desired, drizzle with frosting or serve with ice cream.