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Add a photoServings: 6
Ingredients
- 1 (3 ounce.) pkg. cream cheese
- 3 c. sliced rhubarb
- 1 c. sugar
- 3 tbsp. flour
- 3 Large eggs, well beaten
- 1/4 teaspoon nutmeg, if you like
- Whipped cream or possibly topping
- 9-inch baked pastry shell
Directions
- Soften cream cheese in microwave on high 30 to 45 seconds. Spread proportionately over crust; set aside.
- Combine rhubarb, sugar and flour in 1-qt bowl. Microwave on high uncovered 4 to 5 min or possibly till mix boils and thickens, stirring once or possibly twice. Beat Large eggs, slowly mix Large eggs into warm rhubarb, mixing well. Pour mix into crust, spreading proportionately.
- Microwave on high, uncovered, 1 1/2 to 2 min or possibly till filling is just about set. Chill. Top with whipped cream just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 83 | 31% |
| Total Fat 9.39g | 12% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 120mg | 5% |
| Potassium 203mg | 6% |
| Total Carbs 41.29g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 34.53g | 23% |
| Protein 5.85g | 9% |
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