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Creamy Rhubarb Dessert Recipe

Photo by: Taste of Home

100% would make again

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Carol Forcum of Marion, Illinois relates, "Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb."

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14-16 Servings
Prep: 20 min. Bake: 45 min. + chilling

Ingredients

1/2 cup butter, cubed
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
RHUBARB LAYER:
4 cups sliced fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
TOPPING:
1-1/2 cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional

Directions

In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
Refrigerate overnight. Refrigerate leftovers. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 296 calories, 18 g fat (10 g saturated fat), 86 mg cholesterol, 124 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Creamy Rhubarb Dessert published in Taste of Home April/May 1999, p67