Sunday, May 17, 2009

Creamy Rhubarb Dessert

Creamy Rhubarb Dessert
1/2 cup butter
1-1/2 cups all-purpose flour
1/2 cup chopped pecans

Rhubarb Layer:
4 cups sliced fresh or frozen rhubarb
1/2 cups sugar
2 Tbsp. all purpose flour

Cheesecake layer:
2 pkgs (8ounces each) cream cheese softened
1/2 cup sugar
1 tsp vanilla
3 eggs, lightly beaten

1-1/2 cups (12oz) sour cream
3 Tbsp. Sugar
1 tsp vanilla
Additional chopped pecans, optional


In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13x9 inch baking pan. Bake at 350 for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on a wire rack for 1 hour.
Refrigerate leftovers. Yield: 14-16 servings

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