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What's Up Magazine

Creamy Rhubarb Dessert

Apr 14, 2011 09:06PM ● By Ashley West

½ cup cold butter
1 ½ cups all-purpose flour
½ cup chopped pecans

4 cups sliced rhubarb
½ cups sugar
2 tablespoons all-purpose flour

2 packages (8 ounces each ) cream cheese, softened
½ cup sugar
1 teaspoon vanilla
3 eggs

1 ½ cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla

Additional chopped pecans optional

For crust, cut butter into flour until mixture resembles coarse crumbs, stir in pecans.
Press into ungreased 13x 9x2 pan.

Bake at 350 degrees for 15 minutes.

Combine rhubarb, sugar, flour, spoon over crust, bake for 15 minutes.

Meanwhile in another bowl, beat cream cheese, sugar, and vanilla until fluffy. Add eggs one at a time beating well after each one. Pour over hot rhubarb layer. Bake for 30 minutes.

Combine sour cream, sugar, and vanilla, spread over hot cheesecake. Cool on wire rack for one hour. Refrigerate overnight. Sprinkle with additional pecans if desired.