rhubarb cheesecake bars

Kory raved about this dessert recipe from Taste of Home more than he has done over anything I've made in a while. We both thought the crust was amazing and stayed incredibly crispy even after a few days in the refrigerator. Elle didn't love the topping, as she doesn't care much for rhubarb, but I think we could easily make this with strawberries instead of rhubarb and everyone would love it!


Photo by Taste of Home

Ingredients

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup cold butter

1/2 cup chopped walnuts

1 teaspoon vanilla extract

FILLING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3 eggs, lightly beaten

1 teaspoon vanilla extract

TOPPING:

1 cup sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup water 3 cups chopped fresh or frozen rhubarb, thawed and drained

Directions

1. 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.
2. 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.
3. 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. Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.