Rhubarb and Strawberry Coffee Cake

It's officially rhubarb season!  A couple of weeks ago, my mom made a rhubarb crumb cake that looked absolutely delicious.  I was so jealous that I wasn't in Miami to be able to enjoy some and it got me thinking about baking with rhubarb.  I have actually never baked with it before, but I have enjoyed countless desserts with rhubarb and love the tart and tanginess that it brings.

I spotted some fresh rhubarb at the grocery store this past weekend and took it as a sign.  So I picked up a some of the stalks and headed home to bake.  This rhubarb strawberry coffee cake is pretty simple to make and does involve practically using every bowl in your kitchen (haha!), but it's so worth it in the end.

Vanilla cake loaded with cream cheese and a perfect sweet-tangy fruit filling, topped with a buttery crumble...I mean, what's not to like?!

Rhubarb and Strawberry Coffee Cake
{Yields: 12 servings}

Fruit Mixture:
1-1/2 tsp. cornstarch
3 tbsp. granulated sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh rhubarb
1 tbsp. water

Cream Cheese Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten

Cake:
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1 large egg, lightly beaten
3/4 cup sour cream
1 tsp. vanilla extract

Start by preheating your oven to 350 degrees.  Line the bottom of a greased 9-inch springform pan with parchment paper; then grease the parchment paper.  In a small saucepan, mix the cornstarch and granulated sugar together.  Then stir in the strawberries, rhubarb, and water.  Bring the mixture to a boil over medium-high heat.  Once boiling, reduce the heat and allow the mixture to simmer uncovered until thickened, about 6-8 minutes.  Be sure to stir the mixture occasionally.

For the cream cheese filling, beat the cream cheese and sugar together until smooth in a small bowl.  Add in the lightly beaten egg and mix until combined and set aside.

In a large bowl, combine the flour and granulated sugar, then add the cubed butter and cut it into the flour mixture until crumbly.  Reserve 3/4 cup of the mixture for the topping.  Stir in the baking powder, baking soda and salt into the remaining flour mixture.  In a smaller bowl, whisk the egg, sour cream and vanilla until blended and gently stir it into the flour mixture being sure to not over mix!

Spread the batter onto the bottom and up a 1/2 inch on the sides of the prepared pan.  I used an offset spatulate to help smooth the batter in the pan.  Spread the cream cheese filling over the batter, leaving a 1/2 inch border around the edge of the pan.  Spoon the fruit mixture over the top of the cream cheese filling and sprinkle the reserved crumb mixture over the top.

Place in the oven and bake until edges are golden brown, 50-60 minutes.  Allow the cake to cool on a wire rack for 20 minutes, then loosen the edges from the side of the pan with a knife.  Cool completely and then remove the rim from the pan and serve!  If not serving right away, refrigerate the cake until ready.  Once ready to serve the slices of coffee cake, place them in the microwave for 15-45 seconds to slightly warm them.  Enjoy!

Recipe from Taste of Home.