4 Cream cheese; 8 oz pkg
1 c Sugar
4 Eggs; lg
2 tb Flour
1 ts Lemon rind; grated
1 1/2 c Rhubarb sauce; thickened*

* Rhubarb Sauce for R$ Heat oven to 325’F.
Lightly grease a 9″ springform pan. In a large bowl; with elec
mixer, beat the softened cream cheese and sugar until fluffy. Beat in
eggs, one at a 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 just set about
1 hour. Turn off oven and allow cake to stay in oven 1 hour longer
Refrigerate cake until ready to serve-4 hours to overnight. Loosen
edges and remove sides of pan. Place cake on serving plate and top
with remaining rhubarb sauce.

Yields
12 Servings