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Rhubarb Cheesecake Dessert

 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 McCormick® Pure Vanilla Extract
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure 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.
Nutritional 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.