Recipes Included On This Page Rhubarb Cheesecake Rhubarb Custard Pie with Crumb Topping Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rhubarb Cheesecake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup flour 1/2 cup butter 1/4 cup sugar Rhubarb Layer 3 cups rhubarb -- cut into 1/2-inch pieces 1/2 cup sugar 1 tablespoon floor Cream Layer 1/2 cup sugar 12 ounces cream cheese -- softened 2 eggs Topping 8 ounces sour cream 2 tablespoons sugar 1 teaspoon vanilla Crust: Mix flour, butter and sugar. Pat into sprayed 10-inch pie plate or 9-inch springform pan. Rhubarb Layer: Combine rhubarb, sugar and flour; toss lightly and spoon into crust. Bake at 375F for 15 minutes. Cream Layer: With electric mixer beat cream cheese with sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350F for 30 minutes or until set. Topping: Combine ingredients; spread over hot cheesecake. Chill. Makes 12 servings. Contributed to the FareShare Gazette by Jennie; 5 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 22g Fat (56.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rhubarb Custard Pie with Crumb Topping Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie shell 4 1/2 cups rhubarb, 1/2-inch pieces 1 1/2 cups sugar 1/4 cup flour 1 dash salt 2 large eggs 1/2 teaspoon vanilla 1/2 cup flour 1/2 cup sugar 1/4 cup butter Prick pastry shell with fork. Bake at 450 degrees F for 5 minutes. Cool. Combine rhubarb with sugar, flour and salt. Let stand 15 minutes. Beat eggs slightly. Add vanilla. Stir egg mixture into rhubarb. Turn into pastry shell. For Topping: stir together flour and sugar. Cut in butter until it resembles coarse crumbs. Sprinkle over pie. Bake in 425-degree F oven for 15 minutes, then reduce heat to 350 degrees F. Bake for 30 minutes more. Cool completely before serving. Store pie in refrigerator. Contributed to the FareShare Gazette by Jennie; 3 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.