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Creamy Rhubarb Dessert

By: Carol Forcum

"Carol Forcum of Marion, Illinois relates, 'Rhubarb gives a burst of tangy flavor to this dessert. Sometimes I combine strawberries and rhubarb.'"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

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)

Directions

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.
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.