Rhubarb & Strawberry Coffee Cake Recipe

Preheat oven to 350 °. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg. In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix). Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture. Bake 50-60 minutes or until edges are golden brown. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers. Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.