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After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
This recipe is:
Contest Winning
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 276 calories, 12 g fat (6 g saturated fat), 67 mg cholesterol, 132 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Rhubarb Cheesecake Dessert in Taste of Home April/May 1998, p29
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Reviewed on Sep. 02, 2011 by Haman
I thought it was too sweet, so will cut some of the sugar. I think fresh rhubarb would be better, but all I had was frozen. Will try it again next spring when our rhubarb is ready to be picked.
Reviewed on Jun. 10, 2011 by Ilovetruffles2
soooo good !!!!
Reviewed on Jun. 05, 2011 by Mrs_T
Absolutely scrumptious! I took this to a potluck and received a half dozen requests for the recipe.
Reviewed on Aug. 19, 2010 by mom2jh
To cut back on calories, I used a low fat graham cracker crust and light cream cheese. So delicious!!!! I brought it into work and it was devoured in no time at all. Received rave reviews!
Reviewed on May. 23, 2010 by Halfways
This wonderful dessert was the rave of the potluck that I attended..I would/will be making again and again..Thanks for such a great recipe!!
Reviewed on Mar. 27, 2010 by Lavishlyloved
I make this one alot when it's rhubarb season ~ it is one of my husband's & son's favorite desserts
Reviewed on Jul. 25, 2008 by queensnest
this is so very good. I take it to our women's potluck lunch
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