Rhubarb Cheesecake Dessert
Taste of Home
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After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares.
-Joyce Krumwiede, Mankato, Minnesota
SERVINGS: 12-15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + cooling Bake: 20 min. + chilling
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- TOPPING:
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 3 cups chopped fresh or frozen rhubarb, thawed and drained
Directions:
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
In a large mixing bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.