Cheese-Filled Rhubarb Coffeecake
Fruit Filling
1 pound fresh rhubarb (approximately 4 cups chopped)
2 tablespoons sugar
1 can (16 ounces) crushed pineapple in juice
1/2 cup sugar
2 teaspoons vanilla
Crust
5 cups (approximately) All-Purpose Flour
1/2 cup sugar
1 teaspoon (really!) active dry yeast
1/4 teaspoon salt
1 cup milk
1 stick unsalted butter
4 eggs
Cheese Filling
24 ounces (three 8-ounce packages) cream cheese, room temperature
1/2 cup sugar
3 eggs
1 1/2 tablespoons vanilla
Topping
1 cup All-Purpose Flour
1/2 cup sugar
1 teaspoon cinnamon
1 stick unsalted butter, chilled, cut into chunks
For fruit filling: Clean the rhubarb and chop it into 1/2-inch pieces. Put in a
bowl, sprinkle with 2 tablespoons sugar, and let sit several hours or overnight,
till the rhubarb releases some of its juice.
Place the undrained rhubarb in a heavy saucepan, add the 1/2 cup sugar and
undrained pineapple, and stir to combine. Cook over medium heat, stirring
occasionally, until mixture is like thick applesauce. Stir more frequently
toward the end of the cooking time, so filling doesn't burn. This will take
about 1 hour. Remove from heat and set aside. When cool, stir in vanilla.
For crust: Heat milk and butter, cut in pieces, in a saucepan over medium heat
until mixture reaches about 120�F. Combine 1 cup flour, sugar, yeast and salt in
a bowl. Pour milk mixture over dry ingredients, stirring to mix well. Beat in
eggs one at a time, then add an additional 3 1/2 cups of flour, mixing to
combine. Turn the dough onto a well-floured work surface and knead, adding
additional flour as necessary, until dough is smooth and elastic. Place dough in
a greased bowl, turning to coat all surfaces, cover bowl, and set in a warm spot
to rise until dough is doubled in bulk, about 2 hours.
For cheese filling: Beat the cream cheese, eggs, sugar and vanilla until smooth.
Set aside.
For topping: Mix the flour, sugar and cinnamon in a medium-sized mixing bowl.
Cut in the butter, as you would for pie crust, working it in until mixture is
coarse and crumbly.
To assemble: Butter a 12x18x1-inch rimmed baking sheet (a half-sheet pan). Punch
dough down, and divide into two pieces. On a large, well-floured surface, roll
one piece of dough into a 12x18-inch rectangle. Fit into pan. Spread cheese
filling on dough in pan to within 1/2-inch of edge, then top evenly with fruit
filling. Roll the second piece of dough into a 14x18-inch rectangle, to stretch
over filling. Place it on top of the filling, then seal edges, trimming off any
extra dough. Brush top crust with melted butter, and sprinkle with topping. Let
rise in a warm place for about 15 minutes, while you preheat the oven to 350�F.
Bake cake for 45 minutes, or until cake is golden brown and firm to the touch.
Serve warm or at room temperature.
Makes 24 3x3-inch pieces |