Rhubarb Cream Cheese Marble Cake
 
 
Sweet rhubarb and cream cheese swirled atop a slightly chewy cake layer. Serve warm out of the oven (maybe with a scoop of vanilla ice cream!)
Author:
Recipe type: Dessert
Serves: One 8x8" cake
Ingredients
  • Rhubarb mixture:
  • 2 cups rhubarb, fresh or frozen, cut into ½-inch pieces
  • ⅓ cup granulated sugar
  • .
  • Cream cheese mixture:
  • 125 g (half a package) cream cheese, softened
  • 2 Tbsp granulated sugar
  • 1 egg yolk
  • ½ tsp all-purpose flour
  • .
  • Cake layer:
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • ½ cup (1 stick) butter, melted and slightly cooled
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1½ tsp vanilla extract
Instructions
  1. Preheat oven to 350°F. Line an 8" square baking pan with parchment paper with edges draped over the sides (to help lift out of the pan after baking). Set aside.
  2. To make the rhubarb mixture: combine rhubarb and sugar in a saucepan and cook over medium heat until the rhubarb has released its juices and has broken down, 8-10 minutes. Let cool to the touch.
  3. To make the cream cheese mixture: in a mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg yolk and flour; set aside.
  4. To make the cake: in a small bowl, mix together the flour, baking powder, baking soda, and salt; set aside.
  5. In a large mixing bowl, combine melted butter, brown sugar and granulated sugar; stir well. Add the eggs and vanilla, and stir until incorporated.
  6. Add flour mixture to the sugar mixture, stirring until combined. Transfer batter to prepared baking pan.
  7. Alternatively spoon the cream cheese mixture and the rhubarb mixture over top of the brownies. Use a knife to swirl a marble effect.
  8. Bake 35-40 minutes until a toothpick inserted in the centre comes out clean. Cool completely in the pan on a wire rack.
  9. Once cool, remove cake from the pan by lifting the edges of the parchment paper. Slice and serve.
  10. Store in an airtight container in the fridge for up to 3 days.
Recipe by Port and Fin at https://portandfin.com/rhubarb-cream-cheese-marble/