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Cuisinart DLC-5 7-Cup Capacity Food...

RHUBARB CREAM CHEESE COFFEE CAKE

serves 8 to 10

1 1/4 cups finely diced rhubarb
1 1/2 cups sugar
1 lemon
2 1/4 cups flour
3/4 cup butter
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces cream cheese
2 eggs
3/4 cup sour cream
1 teaspoon vanilla

Combine rhubarb, 1/2 cup of the sugar and 1 slice cut from the lemon. Bring to a boil over high heat, stirring until sugar melts. Reduce heat to medium; simmer until thickened and reduced to about 1/2 cup. Let cool.
Combine flour and 3/4 cup of the sugar. Cut in butter until mixture resembles coarse crumbs.
Measure 1 cup of flour mixture into small bowl. Stir walnuts and cinnamon into this portion of flour mixture; set aside.
Add baking powder, baking soda and salt to remaining flour mixture, set aside.
Grate 1 teaspoon of rind from rest of lemon. In small bowl, combine lemon rind, cream cheese, 1/4 cup of the sugar and 1 egg. Set aside.
In small bowl, stir together sour cream, vanilla and remaining egg. Stir sour cream mixture into flour/baking powder mixture until just blended; do not overmix.
With floured fingers, press sour cream mixture evenly over bottom and 2 inches up sides of greased 10-inch springform cake pan.
Spread cream cheese mixture over sour cream mixture; top with rhubarb mixture.
Sprinkle walnut mixture evenly over top.
Bake in 350 degree oven about 1 hour or until knife inserted in centre of cake comes out clean of batter (it will be moist from the cream cheese and rhubarb).
Place pan on wire rack; let cool in pan 15 minutes.
Remove from pan. Serve warm, cut into wedges.

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