Text 468, 117 rader
Skriven 2013-05-22 16:36:00 av FRED A BALL (1:123/140)
Ärende: Rubarb
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Well it is Spring and the time for some fresh Rubarb.

strawberry-rhubarb-ribboned-cheesecake

Crust
1 cup all-purpose flour
1/4 cup sugar
1/3 cup cold Land O Lakes® Butter, cut into chunks
2 tablespoons milk

Filling
1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1 cup fresh or frozen strawberries, hulled, chopped
1 cup fresh or frozen rhubarb, chopped

Cheesecake
3 (8-ounce) packages cream cheese, softened
3 Land O Lakes® All-Natural Eggs
1 cup sugar
1/4 cup whipping cream
2 teaspoons freshly grated lemon zest

Directions
Heat oven to 400°F. Combine flour and 1/4 cup sugar in small bowl.
Cut in butter with pastry blender or fork until mixture resembles
coarse crumbs; stir in milk until moistened.

Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch
springform pan. Bake 15 minutes; remove from oven. Reduce oven
temperature to 350°F.

Meanwhile, combine 1/3 cup sugar, water and cornstarch in 2-quart
saucepan. Stir in strawberries and rhubarb. Cook over medium heat,
stirring constantly, 5-7 minutes or until mixture comes to a full boil.
Continue cooking, stirring constantly, 2-3 minutes or until thickened;
remove from heat.

Place cream cheese in large bowl; beat at high speed until light and
fluffy. Continue beating, adding 1 egg at a time and scraping bowl
often, until well mixed. Add all remaining cheesecake ingredients;
beat at low speed, scraping bowl often, until well mixed.

Spoon half of cheesecake mixture over cooled crust. Spoon half of
filling over cheesecake mixture; swirl with knife. Top with remaining
cheesecake mixture. Spoon remaining filling over cheesecake; swirl
with knife. Bake 60-75 minutes or until center is just set.
(If browning too quickly, loosely cover with aluminum foil.)

Loosen sides of cheesecake from pan by running knife around inside of pan.
Cool in pan 2 hours. Cover; refrigerate 8 hours or overnight.
Remove sides of pan. Store refrigerated.

Recipe Tip
To cut cheesecake, use a wet sharp thin bladed knife and not a serrated
knife which can form clumps around the ridged edges. Dip knife in hot
water and wipe dry before each cut. A piece of dental floss can also be
used. Stretch dental floss between hands and press down firmly through
cheesecake.

*******************************************
Crumb Top Rhubarb Pie
8 servings

Crust
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
3 to 4 tablespoons cold water

Filling
1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb*
1/3 cup chopped pecans, if desired

Topping
1 cup all-purpose flour
2/3 cup sugar
1/2 cup cold Land O Lakes® Butter

Directions

Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut
in 1/3 cup butter with pastry blender or fork until mixture resembles
coarse crumbs. Stir in enough water with fork just until flour is moistened.

Shape dough into ball; flatten slightly. Roll out on lightly floured
surface into 12-inch circle. Fold into quarters. Place dough into
9-inch pie pan; unfold, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.
Set aside.

Combine all filling ingredients except rhubarb and pecans in large
bowl. Add rhubarb; toss until well coated. Spoon into prepared
crust; sprinkle with pecans, if desired. Set aside.

Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup
butter until mixture resembles coarse crumbs. Sprinkle mixture over
rhubarb. Cover edge of crust with 2-inch strip aluminum foil.
Bake 50-60 minutes or until topping is golden brown and filling
bubbles around edges.
Remove aluminum foil during last 10 minutes, if desired.


*Substitute frozen rhubarb, thawed, well drained, patted dry with paper towels.

Happy Cooking
Fred


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