Rhubarb Cheesecake Dessert
Makes:
12-15 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter or margarine
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- FILLING
- 2 packages (8 ounce each) cream cheese softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- TOPPING
- 3 cups chopped fresh or frozen rhubarb, thawed and drained
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
make it
In a bowl, combine flour, brown sugar and salt. Cut in butter until you have coarse crumbs. Stir in walnuts and vanilla. Press into a GREASED 9X13 pan. Bake at 375 for 10 min. Cool slightly
In a mixing bowl, beat cheese and sugar until fluffy. Add eggs and vanilla, mix well. Pour over crust. Bake for 20-25 minutes until center is set and it is light brown around the edges. Cool.
In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon. Cook and stir until thickened, about 5 minutes. Cool. Pour over filling. Chill at least one hour.
Notes
I used the last of my frozen rhubarb. It took 8 cups frozen to yield 3 cups for the topping.
Pecans would also be good in the crust.
