Rhubarb Cheesecake
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cups
Rhubarb (chopped fresh)2 tbsps
White Sugar3 tbsps
All-Purpose Flour2
Eggs230 g
Sour Cream (container)1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
In a medium bowl, toss the rhubarb with 1/2 cup of sugar and the flour
3
Pour into the pie shell
4
Bake for 15 minutes in the preheated oven
5
Remove, and allow to cool
6
Lower the temperature of the oven to 350 degrees F (175 degrees C)
7
In a medium bowl, stir together the cream cheese and 1/2 cup of sugar until smooth
8
Stir in the eggs one at a time until each is blended
9
Pour this mixture over the rhubarb in the crust
10
Bake for 30 minutes in the preheated oven, or until set
11
Remove from the oven, and set aside
12
In a small bowl, stir together the sour cream, 2 tablespoons of sugar, and vanilla
13
Spread over the top of the pie while it is hot
14
Cool to room temperature, then refrigerate until chilled before serving