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Rhubarb Raspberry Cream Cheese Carrying Cake

cakes, fruits

1/3 cup butter; softened
2/3 cup granulated sugar
2 eggs
2 teaspoons each grated orange rind and vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups rhubarb; 1/2-inch chunks
1 cup raspberries
----CRUMB TOPPING----
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter; melted
----CHEESE FILLING----
1 package cream cheese; softened
1/4 cup granulated sugar
1 egg
1 teaspoon grated orange rind

Line 9-inch square cake pan with foil, leaving 1-inch overhang; grease foil. (Or grease 9-inch/10-cup 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. 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 an 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 centre of 350°F oven for 1 hour and 15 minutes or until edges are set and slightly puffed. Let cool in pan on rack.

Contributor: Canadian Living Magazine - July, 1998

Yield: 12 servings

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