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Date product posted
Wed May 24, 2006
WHEN RHUBARB IS IN SEASON, A GREAT WAY TO USE!
TART LIKE A KEY LIME PIE.
3 CUPS CHOPPED RHUBARB
1 CUP YOUR CHOICE SWEETNER (I USED SPLENDA)
1 T FLOUR (I USED WHEAT)
12 OUNCES CREAM CHEESE, SOFTENED
1 8OZ CONTAINER OF SOUR CREAM
2 T SWEETNER
How To Prepare:
BUTTER BOTTOM OF 9 INCH PIE DISH. TOSS CUT UP RHUBARB W/ 1/2 CUP OF SWEETNER AND 1 TABLESPOON OF WHEAT FLOUR. BAKE FOR 15 MIN AT 400 DEGREES.
LET COOL OFF. MIX TOGETHER (I USED A BLENDER)- CREAM CHEESE, EGGS, 1/2 CUP SWEETNER. POUR OVER COOLED RHUBARB. BAKE AT 350 FOR MINUTES. MIX SOUR CREAM, 2 T SWEETNER AND DASH OF VANILLA. POUR OVER BAKED CHEESECAKE, WHILE STILL HOT. COOL, REFRIDGERATE, ENJOY!
Number of Servings:
Effort (Easy, Average, Difficult):
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