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  • Creamy Rhubarb Dessert

    1 vote
    Creamy Rhubarb Dessert
    Prep: 2 hours Cook: 45 min Servings: 16
    by Robyn Savoie
    269 recipes
    >
    This is creamy and tangy and if you would like to sweeten it up a bit, add some strawberries.

    Ingredients

    • Crust:
    • 1/2 Cup Butter Cubed
    • 1 1/2 Cups All Purpose Flour
    • 1/2 Cup Toasted Pecans, Chopped
    • Rhubarb Layer:
    • 4 Cups Fresh or Frozen Rhubarb, Sliced
    • 1/2 Cup Granulated Sugar
    • 2 Tbsp. All Purpose Flour
    • Cheesecake Layer:
    • 16 Oz. Reduced-Fat Cream Cheese, Softened
    • 1/2 Cup Granulated Sugar
    • 1 Tsp. Vanilla Extract
    • 3 Large Eggs, Lightly Beaten
    • Topping:
    • 1 1/2 Cups Non-Fat Sour Cream
    • 3 Tbsp. Granulated Sugar
    • 1 Tsp. Vanilla Extract
    • Additional Toasted Chopped Pecans For Garnish

    Directions

    For Crust & Rhubarb Layers:
    1.
    In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
    2.
    Bake crust at 350° for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
    Cheesecake Layer:
    1.
    Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
    2.
    Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
    For Topping:
    1.
    Combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
    2.
    Refrigerate overnight. Refrigerate leftovers.
    Note:
    1.
    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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