Categories: Dessert
Ingredients
- Crust:
- 1 c. all-purpose flour
- 1/2 c. packed brown sugar
- 1/4 t. salt
- 1/4 c. cold butter
- 1 t. vanilla extract
- 1/2 c. chopped walnuts (optional)
- Filling:
- 16 oz. cream cheese, softened
- 3/4 c. sugar
- 3 eggs
- 1 t. vanilla extract
- Topping:
- 3 c. chopped rhubarb (fresh or frozen), thawed and drained
- 1 c. sugar
- 1/4 c. water
- 1 T. cornstarch
- 1/4 t. ground cinnamon
- 3-4 drops red food coloring (optional)
Directions
-
In a bowl, combine flour, brown sugar, and salt.
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Cut in butter until crumbly.
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Stir in walnuts and vanilla.
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Press into greased 13 × 9 × 2 in. pan.
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Bake at 375° for 10 min.
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Cool slightly.
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In a mixing bowl, beat cream cheese and sugar until light and fluffy.
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Add eggs and vanilla and mix well.
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Pour over crust.
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Bake for 20-25 min. or until center is set and edges are light brown.
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Cool.
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In a sauce pan, combine the rhubarb, sugar, water, cornstarch, and cinnamon.
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Bring to a boil over medium heat.
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Cook, stirring constantly until mixture thickens, about 5 min.
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Stir in food coloring if desired.
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Remove from heat and cool.
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Pour over filling.
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Cover and refrigerate for at least one hour.