Reviewed: Jun. 1, 2009

I made this for a bridal shower, it baked up just as advertised and people thought it as very good. I added just a little extra sugar to the rhubarb and it was just sweet enough. Lots of steps, but thankfully you don't have to wait for it to cool between adding layers.

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Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 31, 2009

YUM YUM!!! I think I was the only one that liked this desert, but I thought it was just fabulous! I increased the sugar in the rhubarb by about 2/3 cup (could've used just a tad more too)I didn't add the sour cream topping, I don't care for sour cream. I will make this again and again (just in much smaller batches so I dont eat whole darn thing myself!)

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Reviewer:

BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

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Reviewed: Apr. 24, 2007

This was very good and also easy. Next time I make it I will increase the sugar in the rhubarb layer to at least 3/4 cup, and then it will be a 5 star recipe. It was pretty tart when made as written...but still got good reviews at Easter dinner. A little more sugar and it will be perfect! The combo of the creamy cream cheese layer and the rhubarb was delicious. Also, I used frozen rhubarb - no need to thaw.

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