Creamy Rhubarb Dessert
Taste of Home
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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."
SERVINGS: 14-16
CATEGORY: Dessert
METHOD: Baked
TIME: 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 mixing 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.