Rhubarb Cream Delight Dessert |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love cheesecake, and rhubarb is one of my favorite spring treats. So it's no wonder I love this! It's the best cheesecake-type dessert I've ever eaten! Ingredients:
crust: |
1 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/2 cup cold butter |
rhubarb layer: |
3 cups sliced fresh rhubarb (1/2-inch pieces) |
1/2 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
cream layer: |
12 ounces cream cheese, softened |
1/2 cup sugar |
2 eggs |
topping: |
1 cup (8 ounces) sour cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
1. For crust, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbs. Pat into 10-in. pie plate; set aside.
2. For rhubarb layer, combine the rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375° for 15 minutes. Meanwhile, prepare cream layer by beating together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Pour over hot rhubarb layer. Bake at 350° for 25-30 minutes or until almost set. Remove to a wire rack. Combine topping ingredients; spread over hot cream layer. Cool completely. Chill. Yield: 12-16 servings.
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