INGREDIENTS
1-1/2 teaspoons cornstarch
3 tablespoons sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh or frozen rhubarb
1 tablespoon water
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten
CAKE:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
3/4 cup fat-free sour cream
1 teaspoon vanilla extract
DIRECTIONS
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.