Rhubarb Cream-Cheese Spoke Cake
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Ingredients
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/8 teaspoon kosher salt, divided
  • 1 (8-ounce) package cream cheese, softened
  • ¾ cup, plus 1-1/2 Tablespoons unsalted butter, softened, divided
  • 2 cups, plus 1-1/2 Tablespoons granulated sugar, divided
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 12 (4-1/2 x 1-1/2-inch) pieces rhubarb (about 2 large stalks)
Instructions
  1. Preheat oven to 325 degrees F. Line bottom of a 9-inch springform pan with parchment paper. Coat paper and sides of pan with cooking spray; set aside. Whisk together flour, baking powder, and 1 teaspoon of the salt in a medium bowl. Beat cream cheese and ¾ cup of the butter with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 2 to 3 minutes. Gradually add 2 cups of the sugar, beating until combined, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low; gradually add flour mixture, beating just until combined. Batter will be thick.
  2. Spoon batter into prepared pan; spread into an even layer using a small offset spatula. Bake in preheated oven 30 minutes. Remove from oven, but do not turn off oven. Arrange rhubarb pieces in a spoke-like pattern over top of batter, overlapping slightly in center of pan. Microwave remaining 1-1/2 Tablespoons butter in a small bowl on HIGH until melted, about 30 seconds; brush over rhubarb. Stir together remaining ⅛ teaspoon salt and 1-1/2 Tablespoons sugar in a small bowl; sprinkle over top of rhubarb and batter. Return to oven; continue baking at 325 degrees for 1 hour, 10 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven. Transfer to wire rack and cool 20 minutes. Remove sides of pan and let cake cool completely, about 1 hour 30 minutes.
Recipe by The Culinary Cellar at https://theculinarycellar.com/rhubarb-cream-cheese-spoke-cake/