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Rhubarb Baking Contest Winner - 1st Place Rhubarb Cake Category and Best of Show!
Preheat oven to 350 degrees. Grease a 9-inch square or round spring form pan. Set aside. Filling: In a large saucepan, mix the first four filling ingredients with a spatula until smooth. Add the rhubarb and if desired, red food coloring. Bring to a boil; cook for 2 minutes or until thickened. Set aside. Topping: Combine the egg, cream cheese, sugar and vanilla, blending until the topping mixture is smooth and creamy. Set aside.Batter: In a large bowl combine 2 1/4 cups flour and 3/4 cups sugar. Then cut in 3/4 cup cold butter until mixture resembles course crumbs, using pastry blender or food processor. Set aside 1 cup of the crumbs for topping. Mix together the 1/4 cup flour, cinnamon, baking soda and salt. Add to remaining crumb mixture. Then stir in the 2 cups rhubarb. In a small bowl combine the sour cream, 1/2 cup brown sugar and vanilla, stirring until smooth. Add 2 beaten eggs. Mix well, then fold egg mixture into the batter and stir until smooth. Spread batter into prepared pan. To assemble:Spoon topping over batter. Then top with filling mixture. Add nuts and coconut to the reserved cup of crumbs and sprinkle over top of filling mixture. Bake at 350 degrees for 65 minutes, or until toothpick comes out clean. Cool on wire rack for 30 minutes. Remove sides of pan and cool completely.Note: For a tasty decorative touch combine 1/2 cup 10x sugar. 1/2 teaspoon vanilla and 1 tbsp. milk. Blend until smooth and drizzle icing over top. May also garnish with small pie dough flowers.
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538