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Add a photoServings: 12
Ingredients
- 4 x Cream cheese, 8 ounce pkg
- 1 c. Sugar
- 4 x Large eggs, lg
- 2 Tbsp. Flour
- 1 tsp Lemon rind, grated
- 1Â 1/2 c. Rhubarb sauce, thickened*
Directions
- * 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 till fluffy. Beat in Large eggs, one at a time, beating after each addition. Mix in flour and lemon rind till well combined.. Stir in 1/2 c. of the rhubarb sauce. Turn into greased pan Bake cake till center is just set-about 1 hour. Turn off oven and allow cake to stay in oven 1 hour longer Chill cake till ready to serve-4 hrs to over night. Loosen edges and remove sides of pan.Place cake on serving plate and top with remaining rhubarb sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 15 | 16% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 23mg | 1% |
| Potassium 24mg | 1% |
| Total Carbs 17.81g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 16.79g | 11% |
| Protein 2.2g | 4% |
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