Rhubarb Cheesecake Dessert |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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:
1 cup king arthur unbleached 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:
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.
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.
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. Yield: 12-15 servings.
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