Rhubarb Cream Cheese Buckle

By 1For_Him

Ingredients

• Topping:
• 2/3 cup flour
• 2/3 cup packed light brown sugar
• 1/2 tsp cinnamon
• 3 T unsalted butter, melted
• Filling:
• 1 8oz package cream cheese, softened
• 1/4 cup sugar
• 1 T flour
• 1 tsp grated orange peel
• Cake:
• 2 cups coarsely chopped rhubarb
• 2 T plus 2/3 cup sugar, divided
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 T butter, softened
• 1 egg
• 1 tsp vanilla
• 1/2 cup milk
• powdered sugar for dusting

Preparation

Step 1

Heat oven to 350. Spray 9x9x2 inch pan with Pam. Combine 2/3 cup flour, brown sugar, and cinnamon in bowl. Stir in melted butter. Set aside.

Combine all filling ingredients in medium bowl.

Sprinkle rhubarb with 2 T sugar in small bowl. Whisk 2 cups flour, baking powder and salt in bowl.

Beat 6 T butter and remaining 2/3 cup sugar in bowl at medium speed 1 minute or until lightened in color and smooth. Beat in egg and vanilla 1 minute or until well-blended. At low speed, alternately beat in flour mixture, just until blended. Stir in rhubarb mixture.

Spoon batter into pan. Drop teaspoonfuls of filling over batter; swirl gently with knife to marble. Sprinkle with topping. Bake 40-45 minutes or until top is golden brown and toothpick comes out clean. Cool completely on wire rack. Sprinkle lightly with powdered sugar.