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Date product posted
Wed May 24, 2006
WHEN IN SEASON, A GREAT WAY TO USE UP RHUBARB.
VERY REFRESHING, TART.
3 CUPS DICED, CHOPPED RHUBARB
1 CUP SWEETNER OF YOUR CHOICE (I USED SPLENDA)
1 T FLOUR (I USED WHEAT)
12 OZ SOFTENED CREAM CHEESE
1 8 OZ CONTAINER SOUR CREAM
2 T SWEETNER
1 TSP VANILLA
How To Prepare:
BUTTER 8 OR 9 INCH PIE PLATE.
TOSS DICED RHUBARB W/ 1/2 CUP SWEATNER AND 1 T FLOUR. BAKE FOR 15 MINS IN 400 DEGREE OVEN. REMOVE AND LET COOL. BLEND (I USED BLENDER) CREAM CHEESE, 1/2 CUP SWEETNER, EGGS, POUR OVER COOLED RHUBARB AND BAKE FOR 30 MINUTES IN A 350 DEGREE OVEN. STIR TOGETHER SOUR CREAM, 2 T SWEETNER AND VANILLA. POUR OVER WARM CHEESECAKE. COOL/REFRIDGERATE/ENJOY
Number of Servings:
Effort (Easy, Average, Difficult):
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