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.