Rhubarb Cream Cheese Coffee Cake

Recipe by Irmgard
READY IN: 1hr 45mins
SERVES: 8-10




  • 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.