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 rhubarb cheesecake squares. —Joyce Krumwiede, Mankato, Minnesota
Rhubarb Cheesecake Dessert
Rhubarb
Rhubarb Cheesecake Dessert
Prep Time
30 min
Cook Time
20 min
Yield
15 servings
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 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.
Nutrition Facts
1 piece: 276 calories, 12g fat (6g saturated fat), 67mg cholesterol, 132mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 5g protein.
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