Rhubarb Cheesecake Dessert
TOTAL TIME: Prep: 30 min. + cooling Bake: 20 min. + chilling
YIELD: 15 servings.
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
Ingredients
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1 cup all-purpose flour
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1/2 cup packed brown sugar
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1/4 teaspoon salt
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1/4 cup cold butter
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1/2 cup chopped walnuts
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1 teaspoon vanilla extract
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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3 eggs, lightly beaten
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1 teaspoon vanilla extract
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TOPPING:
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1 cup sugar
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1 tablespoon cornstarch
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1/4 teaspoon ground cinnamon
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1/4 cup water
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3 cups chopped fresh or frozen rhubarb, thawed and drained
Directions
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1.
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.
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2.
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.
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3.
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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