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Rhubarb Cheesecake Dessert

Ingredients

Crust

  • 1 c. all-purpose unbleached white flour
  • 1/2 c. packed brown sugar
  • 1/2 c. cold butter
  • 1/4 t salt
  • 1/2 c. chopped walnuts
  • 1 t. vanilla

Filling

  • 2 (8 o z.) pkgs. cream cheese, softened
  • 3/4 c. white sugar
  • 3 eggs
  • 1 t. vanilla

Rhubarb Topping

  • 3 c. chopped fresh or frozen rhubarb
  • 1 c. white sugar
  • 1/4 c. water (optional, see instructions)
  • 1 Tbls. cornstarch
  • 1/4 t. cinnamon
  • 3-4 drops red food coloring, optional

Instructions

CRUST: 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 9 x 13-inch baking dish. Bake at 350 degrees for 10-12 minutes. Cool slightly.

FILLING: In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust.

Bake for 20-25 minutes or until center is set and edges are light brown. Cool.

RHUBARB TOPPING: In a saucepan, combine the rhubarb, sugar, water (may not need if using frozen rhubarb), cornstarch and cinnamon; bring to a boil over medium heat. Cook, stirring constantly until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from heat; cool. Pour over filling.

Cover and refrigerate for at least 1 hour. Serves 12.