Directions: |
Directions:Preheat oven to 350º. Place baking rack in the middle of the oven. Grease a 9 x 11 baking dish. (cooking spray is OK)
For Cream Cheese filling:
Cream all ingredients together, starting with the cream cheese, then the sugar, then egg and vanilla, making sure each one is well integrated before adding the next. (Cream cheese must be room temp or you will have lumps) Set it aside.
For Streusel: mix all ingredients together except butter. Add the butter in small bits, using your finger tips to incorporate it until it creates a crumb like texture. Set it aside. If it doesn't for
For Cake, Mixt together dry batter ingredients and set aside.
IN a large bowl, cream together the sugars and the butter with an electric beater or mix master until smooth. Add eggs one at a time, add vanilla and continue to mix until all ingredients are incorporated. Alternate the milk and dry ingredients in two additions, ending with the dry.
Pour the batter into the prepared pan.
Press the rhubarb pieces into the batter evenly. They can be close together but not touching. Make little wells (big enough for 1-Tbsp), throughout the batter and each one with about a tablespoons of the cheese mixture. Use a spreader to kind of cover the cream cheese blobs.
Sprinkle the streusel evenly on the top of the cake.
Bake for about 45-50 minutes or until a knife inserted in center of the cake comes out clean.
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This recipe for Rhubarb Coffee Cake is from