Recipes yields 16 pieces!
We made this for the Mother’s Day brunch. My mom saw the basic recipe in the local newspaper back home. I wanted to use up some rhubarb and try to decrease some of the fat in the recipe. I don’t think it will be missed. Not to mention there was not a piece left ! No joke…
May 2016 UPDATE:
This recipe was also featured in Taste Of Home Magazine April/ May 2016. I made it again for our 2nd Annual Mother’s Day Brunch May 7th. Taste of Home suggested freezing this cake, if you want to make it in advance. This year I did, I made the cake a few days before the brunch. Once the cake cooled completely out of the oven, I wrapped the entire cake (still in the springform pan) with plastic wrap and placed it in the deep freezer. I took it out 3 hours before our event, and allowed it to cool at room temperature, it was still very cold and firm similar to a cheesecake. Which was okay, but if you want to thaw the cake out completely I recommend taking the cake out the night before and letting it thaw in the refrigerator.
The Mother’s Day Menu for this year 2016 was:
Rhubarb Coffee Cake (recipe below)
Yogurt Bar with Greek Vanilla Yogurt, Homemade Maple Granola, Fresh Raspberries, Blackberries, and Strawberries, Fresh Cantaloupe & Freshly Whipped Whipped Cream
Caramelized Onion, Bacon & Kale Strada made with Homemade Bread
Cucumber Mint Water
Mini Pink Lemonade Muffins & Mini Key Lime Muffins
Cake Ingredients:
2 cup Whole Wheat Pastry Flour (Or 1 Cup Whole Wheat Pastry Flour and 1 Cup AP <last years 2015 recipe I did this> )
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup cold cubed unsalted butter
3/4 cup fat free sour cream
1 tsp pure vanilla extract
1 egg
Cream Cheese Filling
1 (8 oz ) 1/3 fat reduced Cream Cheese block (room temp)
1 egg
1/4 cup sugar
Strawberry Rhubarb Sauce
3/4 cup diced fresh strawberries
3/4 cup chopped rhubarb (fresh or frozen)
1 TB water
3 TB Sugar
1 1/2 tsp corn starch
one 8″ springform pan
Directions:
1. Preheat oven to 350 degrees F. Line an 8 inch springform pan with parchment paper and spray with baking joy. Set aside
2. Prepare the strawberry rhubarb compote. Combine in a 2 qt. sauce pan the cornstarch, sugar & water mix well. Add the strawberries and rhubarb and place on low heat until strawberries and rhubarb juices release. Stir occasionally for 5-10 minutes until thickened. Set aside off heat to cool to room temperature.
3. In a stand mixer, prepare the cream cheese filling by beating the cream cheese on medium high speed. Add sugar and mix, then add egg and mix to incorporate. Set aside.
4. Prepare the cake by adding flour, and butter to a large bowl. Use your hands to cut the butter into the flour until the flour resembles wet sand. Remove 3/4 cup of the flour mixture and set aside. With remaining flour add baking soda, salt, and baking powder whisk well to incorporate. Set aside.
5. In another small bowl, beat by hand the sour cream, egg and vanilla until well incorporated. Set aside.
6. Gently add the sour cream batter to the dry flour ingredients. Be careful not to over-mix (the batter will be lumpy). 
7. Pour the batter into the greased springform pan. Make a well with the batter, at least enough to go up the sides a 1/2 inch. Also leaving an 1/2 inch border to prevent the cream cheese filling from going to the edge of the cake.
8. Pour the cream cheese mixture into the center of the well, make sure to leave a 1/2 inch border.
9. Now spread the strawberry and rhubarb compote on the top of the cream cheese filling.
Finally sprinkle the remaining flour mixture on the top of the strawberry and rhubarb compote. Bake for at least 55 minutes in the oven at 350 degrees.
10. Take the pan out of the oven and let rest on a wire rack for 20 minutes. After 20 minutes have elapsed remove the springform pan shell.
11. Allow to cool.
12. Dig in!