From the kitchen of Joan Knewasser. An orange
cream cheese filling sets this rhubarb buckle apart
from the others.
Topping
Mix until crumbly:
2/3 c flour
2/3 c brown sugar
1/2 tsp cinnamon
3 Tbsp butter, melted
Set aside.

Filling
Cream together:
8 oz  cream cheese, softened
1/4 c sugar
1 Tbsp flour
1 tsp grated orange peel
Set aside.

Cake
Toss together:
2 c rhubarb, coarsely chopped
2 Tbsp sugar
Set aside.

In another bowl, stir together:
2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
Set aside.

Beat together:
6 Tbsp butter, softened
2/3 c sugar
Mix for 1 minute.
Add:
1 egg
1 tsp vanilla
Mix for 1 minute.
On low speed, alternately add
flour mixture and
1/2 c milk
Stir in:
rhubarb mixture, including any juice

Grease a 9x9 pan.
Spoon cake batter into pan.
Spoon filling over cake batter.
Marble by gently pulling a knife through the batters.
Sprinkle topping over batters.

Bake @ 350
40 - 45 minutes

For serving, sprinkle with confectioner sugar.
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