Rhubarb And Strawberry Coffee Cake

• 1-1/2 teaspoons cornstarch
• 3 tablespoons sugar
• 3/4 cup chopped fresh strawberries
• 3/4 cup chopped fresh or frozen rhubarb
• 1 tablespoon water
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 large egg, lightly beaten
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup cold butter, cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, room temperature, lightly beaten
• 3/4 cup fat-free sour cream
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
2. In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).
3. Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.
4. Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
5. Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

cornstarch, sugar, fresh strawberries, frozen rhubarb, water, cream cheese, sugar, egg, flour, sugar, cold butter, baking powder, baking soda, salt, egg, sour cream, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-and-strawberry-coffee-cake/ (may not work)