Rhubarb Ribbon Coffeecake

For the rhubarb compote~

• 4 cups chopped fresh rhubarb
• 1/2 cup sugar
• juice of one lemon

For the coffeecake~

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

For the cream cheese filling~

• 2 8-ounce packages cream cheese, softened
• 1/4 cup sugar
• 1 egg

For the crumble topping~

• 1/3 cup butter
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/2 cup pecans, chopped

1. Combine rhubarb, 1/2 cup sugar and lemon juice in medium saucepan over medium heat and simmer until slightly thickened. Remove from heat and let cool. (Can be made ahead, covered and refrigerated.)
2. Preheat oven to 350 degrees and butter and line a 9 x 13-inch baking dish with a sheet of parchment.
3. Beat together 1/2 cup softened butter and 1 cup sugar until light and fluffy. Blend in sour cream and vanilla. Blend in eggs and scrape sides of the bowl. Add cake flour, baking powder and salt. Transfer coffeecake batter to parchment lined pan.
4. Beat together cream cheese, 1/4 cup sugar and 1 egg. Spread over coffeecake batter.
5. Spoon cooled rhubarb compote over cream cheese filling and swirl.
6. Mix 1/3 cup butter, brown sugar, 1/3 cup flour and pecans together to make crumble topping. Sprinkle over assembled coffeecake. Bake for 40 minutes, or until toothpick inserted in center comes out clean. Remove coffeecake from pan and transfer to cutting board. Cut into squares and serve!

Enjoy!