Wish I owned this yummy recipe but acquired it some time ago from an Australian cooking show. The cheesecake and the rhubarb are a great combination. I have used GLUTEN FREE flour in the base. The Polenta makes a nice change from a cookie base.
Serving Size: 1 (173) g
Servings Per Recipe: 8
Calories: 740.5
Calories from Fat 417 g 56 %
Total Fat 46.4 g 71 %
Saturated Fat 27.4 g 137 %
Cholesterol 309.2 mg 103 %
Sodium 384.3 mg 16 %
Total Carbohydrate 68.3 g 22 %
Dietary Fiber 2.1 g 8 %
Sugars 38.3 g 153 %
Protein 14.7 g 29 %