RHUBARB CHEESECAKE DESSERT
After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. , In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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Tahir Jan
[email protected]This cheesecake is a must-try! It's the perfect dessert for any occasion.
Waseem Satti
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it. The cheesecake was delicious and the rhubarb topping was the perfect finishing touch.
Wyatt Nunlee
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
cody Matthyse
[email protected]The crust was a little too crumbly for my taste, but the cheesecake filling was delicious. I would definitely make this again, but I would use a different crust.
Jerry Memphis
[email protected]I'm not a big fan of cheesecake, but this one was really good. The rhubarb topping was the perfect balance of tart and sweet.
Noyun Khan
[email protected]This cheesecake is so good, I could eat it every day.
declerk mokgatle
[email protected]Amazing!
imran kambo
[email protected]This cheesecake was easy to make and turned out great. I used a store-bought graham cracker crust to save time, and the cheesecake filling was very easy to mix together. The rhubarb topping was the perfect finishing touch.
Shaggy Ranking
[email protected]I've never been a big fan of rhubarb, but this cheesecake changed my mind. The rhubarb topping was so delicious and complemented the cheesecake filling perfectly. The crust was also very good.
PRITOM RYP
[email protected]This rhubarb cheesecake was a hit at my dinner party! The crust was flaky and buttery, the cheesecake filling was creamy and tangy, and the rhubarb topping was the perfect balance of sweet and tart. I will definitely be making this again.