Rhubarb has always intrigued me but I can never decide if it's a good intrigued or if I should just walk away from it because to take the tartness away you have to add so much sugar! And sugar... is the enemy
I used to have a rhubarb plant just because it's green and it grows without much help, and you know... because it intrigued me. But 6 years ago when we moved here I gave it to my former neighbor lady. She was quite happy with it! ☺ I thought I had walked away from it but every Spring it's there again, in the back of my mind. Well this year was no different. Usually I ignore it and it goes away, which is what I should have done this time, but I didn't. So I will share with you the delicious cake I baked yesterday
Half of the cake is now at my neighbors place because I needed to get it out of the house! (Do you wish you'd be my neighbor? ha) I kept some for Lin to eat tonight but didn't quite trust myself to keep the rest of it and I knew the kids (some of them) wouldn't touch it if they knew it had rhubarb in it. Something new, too different. Whatever. I told them about the strawberries but left the part about the rhubarb out ☺ and Serena saw the cream cheese layer and was turned off! How could you not love something with cream cheese?!?! I guess I got the right kids at the hospital, they look like us, but their tastebuds don't always perform like ours.☺
Anyway, moving on. Here is what I put together for a scrumptious breakfast or tea time treat.
Recipe adapted from this one.
1/3 cup sugar
1 Tablespoon butter
1 teaspoon cinnamon
Mix together and set aside.
½ cup unsalted butter
1½ cups brown sugar
2 cups flour
1 teaspoon baking soda
½ teaspoon sea salt
1 cup sour cream
8 ounces cream cheese, softened
1 teaspoon vanilla
¾ cup fresh rhubarb, cut into pieces
¾ cup fresh strawberries, cut into pieces
Preheat oven to 350°. Spray a 10 inch Spring Form pan.
In a mixer bowl (Kitchen Aid size is perfect) cream the butter, sugar, and egg with the paddle attachment till fluffy.
In a seperate bowl combine the flour, baking soda, and salt. Add to creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Mix well.
Divide the batter in half and spread ½ in the bottom of the prepared pan.
Mix together the cream cheese, egg, and vanilla until smooth. Gently fold in the fruits. Spread evenly over the batter in the pan.
Top with remaining batter and sprinkle with sugar topping.
I baked mine for 55 minutes and lightly covered it with foil for the last 10 minutes to keep the top from overbrowning.
Bake for 50-55 minutes.