As it is with most blogs, the recipe card is found at the very bottom of the post. All you need to do is scroll to the bottom and click print recipe.

I can not find the ingredient amounts. Tired of trying to find.

Hi Veronica, thank you for your input. I tested this recipe again not so long ago myself due to comments saying the cheesecake filling was too runny. I will definitely update with your observations as well. I added flour to my batter. I never had it be runny before, but this year, when testing it again, It was looser than I remembered, which is why I added flour. I did indicate also that you could skip the egg entirely. I'll be sure to make updates asap and I really appreciate your input!

Wayne, In the instructions there is a solution for those who are having issues with a loose cheese filling. Please check it out. Add two tablespoons of flour. This should thicken it up. I tested this recipe again today myself and had no trouble.

I'm making it right now and it's the same. A big watery mess. I even mix it for over 5 minutes. I would have saved time just throwing the money directly into the trash.

i used 4 oz cr cheese; 1 egg n 1/2 c sugar n salt - it was runny

Did you add only 1 egg to the cream cheese mixture? It should not have been watery. The 2nd egg is for the egg wash, not the filling. You can use exactly what is in the recipe and have it turn out right, but if you added two eggs to the cream cheese filling then yes, you are going to have a runny filling.

Hi Raegan, I'm sorry you had a bad experience. You did not indicate if you read the entire post, but there are images within the post as well showing the clearly direction of cutting the strips. As for the filling, it only consists of 4 ounces of cream cheese (1/2 brick) and 1 egg with sugar that gives it volume and the 1/2 cup of rhubarb, if you had too much filling I am suspecting maybe you put both eggs in the filling instead of brushing the dough with the 2nd egg, or the rhubarb sauce was too thin.