* Rhubarb Sauce for R$ Heat oven to 325F. 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.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2.7mg||0 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 51.1g|
|Protein 0.2g||0 %|
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Calories per serving: 199
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