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FareShare Gazette Recipes -- June 2011 - R's

 

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Rhubarb Cheesecake

Rhubarb Custard Pie with Crumb Topping

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* Exported from MasterCook *

Rhubarb Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 cup flour
1/2 cup butter
1/4 cup sugar
Rhubarb Layer
3 cups rhubarb -- cut
into 1/2-inch pieces
1/2 cup sugar
1 tablespoon floor
Cream Layer
1/2 cup sugar
12 ounces cream cheese -- softened
2 eggs
Topping
8 ounces sour cream
2 tablespoons sugar
1 teaspoon vanilla

Crust:
Mix flour, butter and sugar.
Pat into sprayed 10-inch pie plate or 9-inch springform pan.

Rhubarb Layer:
Combine rhubarb, sugar and flour; toss lightly and spoon into crust.
Bake at 375F for 15 minutes.

Cream Layer:
With electric mixer beat cream cheese with sugar until fluffy. Beat in eggs
one at a time, then pour over hot rhubarb layer. Bake at 350F for 30
minutes or until set.

Topping:
Combine ingredients; spread over hot cheesecake.

Chill.

Makes 12 servings.

Contributed to the FareShare Gazette by Jennie; 5 June 2011.
www.fareshare.net

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Per Serving (excluding unknown items): 354 Calories; 22g Fat (56.4% calories from 
fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 185mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 
Fat; 1 1/2 Other Carbohydrates.


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* Exported from MasterCook *

Rhubarb Custard Pie with Crumb Topping

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 14-06 Jun 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
4 1/2 cups rhubarb, 1/2-inch pieces
1 1/2 cups sugar
1/4 cup flour
1 dash salt
2 large eggs
1/2 teaspoon vanilla

1/2 cup flour
1/2 cup sugar
1/4 cup butter

Prick pastry shell with fork. Bake at 450 degrees F for 5 minutes. Cool.

Combine rhubarb with sugar, flour and salt. Let stand 15 minutes. Beat eggs
slightly. Add vanilla. Stir egg mixture into rhubarb. Turn into pastry
shell.

For Topping: stir together flour and sugar. Cut in butter until it
resembles coarse crumbs. Sprinkle over pie. Bake in 425-degree F oven for
15 minutes, then reduce heat to 350 degrees F. Bake for 30 minutes more.

Cool completely before serving. Store pie in refrigerator.

Contributed to the FareShare Gazette by Jennie; 3 June 2011.
www.fareshare.net


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