Rhubarb Cream Delight Dessert


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Serves | Prep Time | Cook Time

Why I Love This Recipe

I think rhubarb gets a bad rap. It is delicious in so many desserts. This recipe was given to me by a friend (now 89 years old)who served it often to delighted guests--maybe that's how it got its name. It's rather like a cheesecake, but less dense, and it is a favorite in my household. Try it. I promise you'll like it.


Ingredients You'll Need

CRUST:
1 cup flour
1/4 cup granulated sugar
1/2 cup butter or margarine, softened
RHUBARB LAYER:
3 cups fresh rhubarb, cut in
1/2" (or smaller) pieces.
1/2 cup gran. sugar
1 Tbsp flour
CREAM LAYER:
12 oz. cream cheese, softened
1/2 cup gran. sugar
2 eggs
TOPPING:
8 oz. sour cream
2 Tbsp gran. sugar
1 tsp. vanilla


Directions

Pre-heat oven to 350-degrees


For CRUST, mix flour, sugar and butter. Pat into the bottom of a 9" square pan. For RHUBARB LAYER, combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake for 15 min. Meanwhile, prepare CREAM LAYER by beating together the cream cheese and sugar until fluffy. Beat in eggs, one at a time, then pour over the hot rhubarb layer in the crust. Bake about 30-minutes or until almost set. Cool on rack for 15 min. Combine TOPPING ingredients. Spread over the top and chill thoroughly before cutting in squares to serve. YIELD: 9 3-inch square servings.


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