July 26, 2011

Creamy Rhubarb Dessert

This is one of the "must have" summer desserts at my house.  I have a rhubarb bush in my garden that supplies all my rhubarb needs, more than enough. My neighbor friend makes rhubarb pies and jams... I did tried once and made a rhubarb and orange jam....an interesting combination but it turned out pretty good! Rhubarb can also be mixed with berries.

This recipe is quite rich, and it resembles to a cheesecake, so if you like cheesecake, you are going to probably like this one too.  



Creamy Rhubarb Dessert



Ingredients: Layer 1
1/2 cup butter or margarine
1 1/2 cups flour
1/2 chopped pecans

Ingredients: Layer 2
4 cups sliced rhubarb
1/2 cup sugar
2 tbsp dark berry juice
2 tbsp Flour
2 tbsp cornstarch

Ingredients: Layer 3
2—8 oz. pkg. cream cheese
1/2 cup sugar
1 tsp vanilla
3 eggs

Topping:
1 1/2 cup sour cream
3 tbsp sugar
1 tsp vanilla
1 cup chopped pecans, toasted

In a medium size bowl, cut butter into flour until coarse. Stir in pecans. Press into a greased 9x13x2 inch pan.  Bake at 350 for 15 minutes.

In a bowl, mix together the sliced rhubarb, sugar and berry juice. Let stand for 2 or 3 hours.  Just before baking, mix in the flour and cornstarch. Pour on the baked crust. Return to oven and bake for  15 minutes.

Meanwhile, in a mixing bowl, beat cream cheese and sugar until fluffy. Add eggs, one at a time, beating after each addition.  Mix in vanilla. Pour over the rhubarb layer. Return to oven and bake for 30 minutes. Remove from oven.

For topping, combine together sour cream, sugar and vanilla. Spread over hot cheesecake. Sprinkle with chopped toasted pecans.  Let cool before serving.

Makes: 14-16 servings

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