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Receta 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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

Ingredientes

  • 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

Direcciones

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.