Creamy Rhubarb Dessert Recipe

Creamy Rhubarb Dessert Recipe

  • 1/2 cup cold butter or margarine
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped pecans
  • RHUBARB LAYER:
  • 4 cups sliced rhubarb
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • CHEESECAKE LAYER:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • TOPPING:
  • 1 1/2 cups sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Additional chopped pecans (optional)
  1. In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
  2. Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired.
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