Directions:
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
- In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
- In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.32 Kcal (1504 kJ) | ||
| Calories from fat | 86.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 56.29mg | 19% | |
| Sodium | 83.69mg | 3% | |
| Potassium | 100.91mg | 2% | |
| Total Carbs | 61.73g | 21% | |
| Sugars | 26.67g | 107% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 236.06 Kcal (988 kJ) | ||
| Calories from fat | 56.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 15% | |
|---|---|---|---|
| Cholesterol | 36.98mg | 19% | |
| Sodium | 54.98mg | 3% | |
| Potassium | 66.29mg | 2% | |
| Total Carbs | 40.56g | 21% | |
| Sugars | 17.52g | 107% | |
| Dietary Fiber | 0.71g | 4% | |
| Protein | 3.95g | 12% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 0.3mg | 3% | |
| Calcium | 59.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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