RHUBARB CREAM CHEESE
Steps:
- In a small, heavy saucepan, combine the rhubarb, 1/2 cup of the sugar, and 1 slice cut from the lemon. Bring to a boil over high heat, stirring until the sugar melts. Reduce the heat to medium and simmer 12 to 13 minutes or until thickened and reduced to about 1/2 cup. Let cool. In the bowl of a food processor, combine the flour and 3/4 cup of the sugar. Add the butter and pulse until the mixture resembles coarse crumbs. Measure 1 cup of the mixture into a small bowl and add the walnuts and cinnamon. Set aside. Add the baking powder, baking soda, salt, sour cream, vanilla and one egg to the remaining flour/butter mixture in the food processor. Pulse until a soft, sticky dough is formed. With floured fingers, press the dough evenly over the bottom and 2 inches up the sides of a greased 10" springform pan. Wipe out the bowl of the food processor and add 1 teaspoons grated lemon rind, the cream cheese, 1/4 cup sugar and the remaining egg. Pulse until well blended. Spread the cream cheese mixture over the dough in the cake pan. Top with the rhubarb mixture. Sprinkle the walnut mixture evenly over the top. Bake in a 350 degree F oven for about 1 hour or until a knife inserted in the centre of the cake comes out clean Place the pan on a wire rack and let cool for 15 minutes. Remove from the pan. Serve warm, cut into wedges and refrigerate any leftovers.
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