I get asked for this recipe every time I make this. Even hubby who isn't crazy about cheesecake or rhubarb enjoys it. No precooking the rhubarb or anything-a glorious dessert and not much work. Also, it doesn't use a ton of cream cheese which helps keep the cost down. I actually double the recipe and use a 9X13 baking dish since I could eat an entire pie myself it's so yummy! I use 7 cups of finely chopped rhubarb when doubling. This last time I used frozen rhubarb-(keep in mind I doubled the recipe) I thawed it and was nervous about how runny it was so I mixed 4 Tbsp flour with the rhubarb and baked the crust with the rhubarb an additional 10-15 minutes. I also baked the cream layer an additional 5-10 minutes and was very satisfied with how it turned out.

This is a memorable crowd-pleaser. I couldn't find rhubarb (wrong season) so I made it with strawberries--it was still wonderful. I also think blueberries would make an excellent fruit layer as well. B/c strawberries are not as tart as rhubarb, I cut the sugar in that layer by half, and also used "blue sweetener) for half of that. To lighten it up even more I used fat-free sour cream and light cream cheese--I couldn't tell a difference and my guests raved. I am not a cheesecake fan b/c it is SO dense. This has the same flavor with a lighter feel. Funny, this is a recipe a family friend made all during my childhood. I made it last night for my birthday and wanted to find nutrition information and the exact recipe popped up . . . no nutrition info though :(