Ingredients
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1 cup all-purpose flour
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¼ cup white sugar
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½ cup butter
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3 cups chopped rhubarb
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½ cup white sugar
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1 tablespoon all-purpose flour
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2 (8 ounce) packages cream cheese
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½ cup white sugar
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2 large eggs
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1 cup sour cream
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2 tablespoons white sugar
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1 teaspoon vanilla extract
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan.
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Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
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Beat cream cheese and 1/2 cup sugar together in a large bowl until creamy; beat in eggs one at a time. Pour mixture over hot rhubarb in the pan.
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Bake in the preheated oven until filling is set, about 30 minutes. Cover with sour cream topping while still hot.
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To make the sour cream topping: Combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl. Mix well and spread on top of cake.
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Nutrition Facts (per serving)
388 | Calories |
26g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 388 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 16g | 80% |
Cholesterol 101mg | 34% |
Sodium 188mg | 8% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 3% |
Total Sugars 24g | |
Protein 6g | 12% |
Vitamin C 3mg | 3% |
Calcium 87mg | 7% |
Iron 1mg | 7% |
Potassium 186mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.