Crust:
2c. flour
1c. butter
¼ c. sugar
Mix and press in 9x13 pan.
Bake @ 350 degrees for 10 min.
Filling:
2c. sugar
7 T. Flour
1 c. cream (or half & half)
3 eggs (beaten)
5 c. chopped rhubard
Mix together, lace on baked crust
Bake @ 350 degrees for 45 minutes - cool
Topping:
1 c. heavy cream – beaten (or use Cool Whip)
8 oz. cream cheese
½ c. sugar
½ tsp. vanilla
Fold all together and frost cooled dessert, chill
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