My darling woke me up at 6:30 when he wanted to come in and share my pillow. I like mornings but I'm not a morning person — but today I couldn't go back to sleep so I left the bed — and my darling — and went out to harvest some rhubarb before it gets woody.
This is what I came up with — almond-rhubarb-cheesecake-squares.
We're such a small household that I need to freeze most things I bake and cook. I've found that you can freeze almost everything — even if the recipe tells you that you can't! As bars are so much easier to put in boxes and freeze, and only thaw one or two at a time, I seldom make pies or round cakes. That's the reason I made this pie in a 20 x 30 cm pan.
Make a pie dough and line a pie plate or other pan with it.
Beat
200 g cream cheese
with
½ cup raw sugar
1 cup ground almond
1 egg
stir in
3 cups rhubarb
pour the mixture in the pie crust and sprinkle with
½ cup chopped almonds
3 tblsp muscovado sugar
Bake at 200°C for 10 minutes. continue baking at 175°C for about 30 minutes.
You can find a conversion calculator at http://www.worldwidemetric.com/metcal.html
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