Description
Indulge in the delightful combination of tangy rhubarb and creamy cheesecake encased in a soft cake layer with these Rhubarb Cheesecake Bombs. A perfect spring treat for any gathering.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
- Eggs
- Baking Powder
- Vanilla Extract
- Whole Milk
- Full-fat Cream Cheese
- Powdered Sugar
- Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a cupcake or muffin pan.
- In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with whole milk, until just combined.
- In a separate bowl, beat the full-fat cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until creamy.
- Spoon a layer of cake batter into each cupcake cup, followed by a dollop of cheesecake filling, and then top with more cake batter.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.
Notes
For a gluten-free version, substitute with a gluten-free flour blend. Adjust sweetness according to personal preference by using sugar alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Rhubarb, Cheesecake, Dessert, Spring, American, Baking