Rhubarb-Cream Cheese Buckle

By draingal

An old-fashioned buckle (a one-layer caked made with berries) gets a modern twist when laced with hidden pockets of orange-accented cream cheese. Sprinkling with a brown sugar crumb topping gives the dessert a delectable crunch.

Ingredients

• TOPPING
• 2/3 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• FILLING
• 1 (8-oz.)pkg. cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon grated orange peel
• CAKE
• 2 cups coarsely chopped rhubarb
• 2 tablespoons plus 2/3 cup sugar, divided
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• Powdered sugar for dusting

Preparation

Step 1

1.Heat oven to 350°F. Spray 9x9x2-inch pan with cooking spray. Combine 2/3 cup flour, brown sugar and cinnamon in medium bowl. Stir in melted butter until mixture is moistened crumbs form.

2.Combine all filling ingredients in medium bowl.

3.Sprinkle rhubarb with 2 tablespoons of the sugar in small bowl. Whisk 2 cups flour, baking powder and salt in medium bowl.

4.Beat 6 tablespoons butter and remaining 2/3 cup sugar in large bowl at medium speed for 1 minute or until lightened in color and smooth. Beat in egg and vanilla for 1 minute or until well-blended. At low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until blended. Stir in rhubarb mixture and any accumulated juices.

5.Spoon batter into pan. Drop teaspoonfuls of filling over batter; swirl gently with knife to marble. Sprinkle with topping.

6.Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle lightly with powdered sugar. (Buckle can be made 2 days ahead.) Cover and store at room temperature.