I made this the other night too when we had some guests over. This dessert is a great way to use your rhubarb, and it was delicious too. I used reduced fat cream cheese and fat free sour cream, and the results were still excellent.
I found the recipe here, if you would like more details.
INGREDIENTS
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3/4 cup finely chopped pecans
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 tsp vanilla
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 tsp vanilla
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butterand pecans. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Add vanilla. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
READ REVIEWS (49)
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butterand pecans. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Add vanilla. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
READ REVIEWS (49)
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1 comment:
0ooo- thanks! Was gonna make a brownie dessert for the 4th- think I'll post it tomorrow- but I make have to make this too! All outa rhurbard so I'll have to go raid someone's garden..hum. Oh- getting lots of compliments on my new handbag, if ya wanna send my some business cards I'd be glad to hand them out. ( I;ve gotten my hair dresser lots of new customers) :)
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