HT CD DP 65mins
Vegetarian Dessert Pudding
Fresh Rhubarb, chopped
teasp Vanilla Extract
Preheat the oven to 190C, 375F, Gas mark 5.
In a large mixing bowl, combine the flour, sugar and butter. Mix
until crumbly then press into the bottom of a 23cm/9 inch springform tin.
In a another mixing bowl, toss together the chopped rhubarb, sugar and 2
tablespoons flour. Pour onto the prepared crust in the springform tin, spreading
evenly and bake for 15 minutes. Remove from oven and set aside. Reduce oven
temperature to 175C, 350F, Gas Mark 4.
In a large bowl, beat the cream cheese and sugar together until creamy.
Add the eggs one at a time, beating well between each addition. Pour over hot
rhubarb in the tin then bake for 30 minutes, or until set.
In a bowl, mix together all the ingredients for the topping.
Remove the cheesecake from the oven after the cooking time and cover with sour
cream topping whilst still hot.
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