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Rhubarb Cheesecake Dessert

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

12-15 ServingsPrep: 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 bowl, beat cream cheese and sugar until lightly and

2 of 2

Rhubarb Cheesecake Dessert (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 276 calories, 12 g fat (6 g saturated fat), 67 mg cholesterol, 132 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.