Back to Vegetables & Recipes

Rhubarb Cream Delight Dessert by E. Timmerman, submitted by Peg Rozzi

Crust:
1 c flour
¼ c granulated sugar
½ c butter

Rhubarb layer:
3 c fresh rhubarb, cut in ½ inch pieces
½ sugar
1 T flour

Cream layer:
12 ounces cream cheese, softened
½ c sugar
2 eggs

Topping:
8 ounces dairy sour cream
2 T sugar
1 tsp vanilla

For crust: mix flour, sugar, and butter; pat into 10 inch pie plate. Set aside.
For rhubarb layer: combine rhubarb, sugar and flour; toss lightly and pour into crust. Bake at 375 degrees for about 15 minutes.

Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 degrees for about 30 minutes or until almost set. Combine topping ingredients and spread over hot layers. Chill.
Yield: 12-16 servings