32-oz. cream cheese, softened
1 cup sugar
4 large eggs
2 tbsp. unsifted flour
1 tsp. grated lemon rind
1 1/2 cups thickened Rhubarb Sauce (recipe below)
Preheat oven to 325ºF.
Lightly grease a 9-in. springform pan.
In large bowl, with electric mixer beat cream cheese and sugar until fluffy.
Beat in eggs, one at time, beating after each addition. Fold in flour and lemon
rind until well combined. Stir in 1/2 cup of the Rhubarb Sauce. Turn into
greased pan. Bake cake until center is set, about 1 hour.
Turn off oven and allow cake to stand in oven 1 hour longer. Refrigerate cake
until ready to serve, at least 4 hours or overnight.
To serve, loosen edges of cake with small spatula. Place cake
on serving plate and top with remaining Rhubarb Sauce.
1 lb. rhubarb, tops removed
1/3 cup sugar
1/8 tsp. ground cinnamon
Pinch of salt
Trim off ends and any remaining leaves from rhubarb; wash stalks carefully, cut
into 1-in. pieces.
In 2-qt. saucepan, combine rhubarb, sugar, cinnamon and salt.
Heat to boiling. Reduce heat, cover and simmer until saucy, 5 to 8 minutes.
To thicken, mix 1 tbsp. cornstarch with 2 tbsp. water and stir into rhubarb
mixture as soon as it is saucy. Cook, stirring until sauce is clear and
thickened. Cool and store.