Here is what the judges said:
Taste: 53.5/60Appearance: 18/20
Creativity: 17.5/20
Overall: 89/100
Comments:
"Beautiful presentation. Crust is nice and crisp. Cream cheese is smooth. Cream cheese overpowers the rhubarb flavor. Bake to right degree of doneness. Good color. Garnish adds a nice touch."
"Nice presentation. The cream cheese layer has a smooth texture. I like the flavor balance between the layers and the rhubarb has a nice tart balance."
What's left after the judges got to it! |
Rhubarb Cream Delight
Ingredients:
1 1/4C. Sugar, divided
1C. Plus 1T. flour, divided
1/2 C. Cold butter
4 C. Chopped rhubarb
1--12oz. Package of cream cheese softened
2 Eggs
Topping:
1 C. Sour Cream
2 T. Sugar
1 tsp. Vanilla
Directions:
In a bowl, combine 1/4 c. sugar and 1 c. flour. Cut in butter until crumbly. Pat into a 9-inch square baking dish. Toss the rhubarb with 1/2 c. sugar and remaining 1 T. flower; sprinkle over crust.
Bake at 375 degrees for 15 minutes. In a mixing bowl beat cream cheese and remaining 1/2 c. sugar until fluffy. Beat in eggs one at a time. Pour over hot rhubarb layer. Reduce oven to 350 degrees. Bake dessert 30 minutes longer or until almost set. Combine the topping ingredients; spread over dessert. Chill completely before serving.
Garnish with fruit and basil leaves.
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