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Rhubarb Raspberry Cream Cheese Carrying Cake


1/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
2 tsp grated orange rind
2 tsp vanilla
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 cups chopped rhubarb (1/2 inch pieces)
1 cup raspberries

CRUMB TOPPING
1/2 cup all purpose flour
1/3 cup packed brown sugar
1/2 tsp cinnamon
3 tablespoon butter, melted

CHEESE FILLING
1 pkg (250 g) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp grated orange rind

Line 9 inch square cake pan with foil, leaving 1 inch overhang; grease foil. (Or grease 9 inch springform pan.) Set aside.

CRUMB TOPPING
In small bowl, combine flour, sugar and cinnamon, drizzle with butter, tossing until moistened. Set aside.

CHEESE FILLING
In bowl, beat cream cheese with sugar until fluffy; beat in egg and orange rind until smooth.

In large bowl, beat butter with sugar until combined. Beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla. Combine flour, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Spread in prepared pan. Gently spread cheese filling over top; sprinkle with rhubarb and raspberries. Sprinkle with crumb topping.

Bake in center of 350oF oven for 1 hour and 15 minutes or until edges are set and slightly puffed. Let cool in pan on rack.

Makes 12 servings.

PER SERVING
about 345 cal, 6 g pro, 18 g total fat (11 g sat. fat), 41 g carb, 2 g fibre, 102 mg chol, 248 mg sodium, % RDI: 7 % calcium, 11 % iron, 20 % vit A, 7 % vit C, 6 % folate




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.