Rhubarb Cream Cheese Dessert

I have a rhubarb plant in my garden that is growing like crazy.  In fact so much so that I am sharing it's bountiful crops with my neighbors and anyone else who wants some. 

I find rhubarb to be not so popular on it's own do to its sourness, therefore in baking, it has been combined with other fruits like strawberries or other berries to make it more appealing. This recipe, is the perfect mix of tangy and sweet, even without the addition of other fruits. It makes for a cool and refreshing dessert that is absolutely perfect for summer entertaining.  It has been my family's  must-have dessert during the summer months.

Don't let all the layers scare you, in reality it's very easy and uncomplicated dessert to make. 

Hope you'll enjoy this wonderful dessert as much as we do.

Rhubarb Cream Cheese Dessert

INGREDIENTS

 Layer 1:

1/2 cup butter or margarine

1 1/2 cups flour

1/2 chopped pecans

Layer 2:

4 cups sliced rhubarb

1/2 cup sugar

2 tbsp Flour

Layer 3:

2—8 oz. pkg. cream cheese, at room temperature

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

DIRECTIONS

First, start  by combining together the sliced rhubarb with the sugar. Set aside for 2-3 hours or overnight in the refrigerator.

In another medium size bowl, cut butter into flour until coarse. Stir in pecans. Press into a non-greased 9-inch by 13-inch by 2-inch pan.  Bake at 350 for 15 minutes.

Mix the flour into the rhubarb. Remove pan from oven and spoon rhubarb over the baked crust. Return to the oven and bake for another 15 minutes.

In a mixing bowl, beat together cream cheese, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Pour over the baked rhubarb then return to the oven and bake for 30 minutes.

Meanwhile stir together sour cream, sugar and vanilla in a small bowl. Remove pan from the oven and spoon the mixture, while still hot on top. Sprinkle with the chopped pecans.

Allow to completely cool, then refrigerate before serving.

  

Happy Summer!!

Leia