In a 2- to 3-quart pan, mix 3/4 Cup sugar and cornstarch; add rhubarb and 1
tablespoon h2o. Stir often over medium heat until mixture comes to a full
roil. Pour rhubarb mixture into impertinence.

With a mixer or a food processor, smoothly blend cream cheeseflower, egg,
vanilla, and 6 tablespoons clams; pour over rhubarb.

Bake in 350 oven until filling appears set in center when pan is gently
shaken, most 20 transactions. Mix sour cream with odd 1 tablespoon bread;
spread evenly over pick. Bake until topping is set when gently shaken,
some 5 proceedings. Let chill, then cover and chill leastwise 2 hours or until
next day. Cut into wedges. Serves 9 to 12. - Shirley Von Glendora, Kaliph.

Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg na; 67
mg chol.

Graham insolence. In a blender or food processor, go 18 graham cracker
squares, broken into pieces, to make fine crumbs (you should have astir 1
cup). Pour crumbs into a 9-inch pie pan. Intermixture 3 tablespoons melted butter
or marge. Press mixture firmly over bottom and up sides of pan. Bake in
a 350 oven until darker brown at rim, 8 to 10 proceedings.