Description
Deliciously creamy with a tangy rhubarb twist, simply irresistible!
Ingredients
4-5 stalks rhubarb, sliced (about 500g) 1 cup sugar (200g) 1 cup water (240ml) 1 1/2 cups graham cracker crumbs (150g) 2 tablespoons sugar (25g) 1/2 cup melted butter (115g) 2 packages cream cheese, softened (16oz or 450g) 1 cup sugar (200g) 2 teaspoons lemon zest 1/2 cup sour cream (120ml) 2 teaspoons vanilla extract 4 egg yolks
Instructions
1. Make the rhubarb sauce: Stir rhubarb, sugar, and water in a saucepan. Boil, then simmer for 20 minutes until chunky applesauce consistency. Chill.
2. Preheat oven to 350°F (175°C). Prepare crust: Mix graham cracker crumbs, butter, and sugar. Line muffin tins with cupcake papers and press crumbs into cups. Bake for 7-9 minutes until browned.
3. Make filling: Blend cream cheese, sugar, lemon zest, vanilla, sour cream, and egg yolks until smooth. Spoon into cups, add rhubarb sauce, and swirl.
4. Reduce oven to 300°F (150°C) and bake for 25-30 minutes until set. Cool, then chill for at least an hour. Top with more rhubarb sauce before serving.
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 20
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 3g