-JOYCE XMXX58B
4 Cream cheese; 8 oz pkg
1 c Sugar
4 Eggs; lg
2 tb Flour
1 ts Lemon rind; grated
1 1/2 c Rhubarb sauce; thickened*
* Rhubarb Sauce for R$ Heat oven to 325’F.
Lightly grease a 9″ springform pan. In a large bowl; with elec mixer, beat
the softened cream cheese and sugar until fluffy. Beat in eggs, one at a
time, beating after each addition. Fold in flour and lemon rind until well
combined.. Stir in 1/2 cup of the rhubarb sauce. Turn into greased pan Bake
cake until center is just set-about 1 hour. Turn off oven and allow cake to
stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to
over night. Loosen edges and remove sides of pan.Place cake on serving
plate and top with remaining rhubarb sauce.
From
Yields
12 Servings