Yield: 9 Servings
|1 cup||Plus 3 tablespoons sugar|
|4 cups||Rhubarb; (1-inch pieces)|
|GRAHAM CRUST (RECIPE FOLLOWS):|
|2 packs||(small) (3 oz. each) cream cheese|
|1 cup||Sour cream|
In a 2- to 3-quart pan, mix ¾ Cup sugar and cornstarch; add rhubarb and 1 tablespoon water. Stir often over medium heat until mixture comes to a full boil. Pour rhubarb mixture into crust.
With a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla, and 6 tablespoons sugar; pour over rhubarb.
Bake in 350 oven until filling appears set in center when pan is gently shaken, about 20 minutes. Mix sour cream with remaining 1 tablespoon sugar; spread evenly over filling. Bake until topping is set when gently shaken, about 5 minutes. Let cool, then cover and chill at least 2 hours or until next day. Cut into wedges. Serves 9 to 12. - Shirley Von Glendora, Calif.
Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg sodium; 67 mg chol.
Graham crust. In a blender or food processor, whirl 18 graham cracker squares, broken into pieces, to make fine crumbs (you should have about 1 cup). Pour crumbs into a 9-inch pie pan. Mix in 3 tablespoons melted butter or margarine. Press mixture firmly over bottom and up sides of pan. Bake in a 350 oven until darker brown at rim, 8 to 10 minutes.
Recipe by: Sunset Magazine (Feb. 1991) Posted to MC-Recipe Digest V1 #740 by C4<c4@...> on Aug 13, 1997