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Ingredientes
- 1 (3 ounce.) pkg. cream cheese
- 6 tbsp. butter, softened
- 3/4 c. flour
- 1/2 teaspoon salt
Direcciones
- Mix cream cheese and butter till fluffy. Add in flour and salt and mix with fork till well blended. Form into ball; wrap in waxed paper and refrigeratebefore rolling.
- Preheat oven to 425 degrees. Toss cut rhubarb with flour and turn into 8x8x2 pan. Sprinkle any left over flour over rhubarb. Mix sugar and corn syrup, bring to boil over medium heat, stirring constantly. Pour over rhubarb and dot with butter.
- Roll out pastry between two pcs wax paper to a size about 1 inch larger than pan. Remove top piece wax paper. Cut several small slits in center of pastry to let out steam.
- Place pastry over rhubarb with wax paper side up. Remove paper. Fold edge under and flute double thickness pastry against inside edge of pan. Bake at 425 degrees for 25 min. Serve with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 218 | 70% |
| Total Fat 24.79g | 31% |
| Saturated Fat 15.08g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 482mg | 20% |
| Potassium 60mg | 2% |
| Total Carbs 18.76g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.76g | 1% |
| Protein 3.86g | 6% |
