Это предварительный просмотр рецепта "Creamy Rhubarb Dessert".

Рецепт Creamy Rhubarb Dessert
by Robyn Savoie

Creamy Rhubarb Dessert

This is creamy and tangy and if you would like to sweeten it up a bit, add some strawberries.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 16

Ингредиенты

  • Crust:
  • 1/2 Cup Butter Cubed
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Toasted Pecans, Chopped
  • Rhubarb Layer:
  • 4 Cups Fresh or Frozen Rhubarb, Sliced
  • 1/2 Cup Granulated Sugar
  • 2 Tbsp. All Purpose Flour
  • Cheesecake Layer:
  • 16 Oz. Reduced-Fat Cream Cheese, Softened
  • 1/2 Cup Granulated Sugar
  • 1 Tsp. Vanilla Extract
  • 3 Large Eggs, Lightly Beaten
  • Topping:
  • 1 1/2 Cups Non-Fat Sour Cream
  • 3 Tbsp. Granulated Sugar
  • 1 Tsp. Vanilla Extract
  • Additional Toasted Chopped Pecans For Garnish

Инструкции

For Crust & Rhubarb Layers:
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
2. Bake crust at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Cheesecake Layer:
3. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
4. Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
For Topping:
5. Combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
6. Refrigerate overnight. Refrigerate leftovers.
Note:
7. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.