- 5 T + 1 t butter
- 1/3 cup light brown sugar
- 1 cup all purpose flour
- 1/2 cup (about 2 oz.) chopped pecans
- 8 oz light cream cheese
- 1 cup Carol Hall Strawberry Rhubarb Marmalade
- 1/2 t vanilla
- 1 egg
Preheat oven to 350. Grease and flour an 8" square cake pan.
Crust: Cream the butter with the sugar. Mix flour and nuts, and gradually beat into sugar mixture. Reserve 1 cup for topping, and press the remainder into the pan and bake for 15 minutes.
Filling: Beat cream cheese on low speed until creamy. Add Carol Hall's Strawberry Rhubarb Marmalade and continue to beat until blended. Add vanilla and egg. Pour into the baked crust, sprinkle the reserve mixture on top, and bake for an additional 25 minutes.