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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
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Carol Forcum of Marion, Illinois relates, Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb. Ingredients:
1/2 cup butter, cubed |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup chopped pecans |
rhubarb layer: |
4 cups sliced fresh or frozen rhubarb |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
cheesecake layer: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
topping: |
1-1/2 cups (12 ounces) sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
additional chopped pecans, optional |
Directions:
1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
2. Bake at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
3. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
4. Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
5. Refrigerate overnight. Refrigerate leftovers. Yield: 14-16 servings.
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