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Ingredients
| unsalted butter: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| pecans (chopped): 1/2 cup |
| rhubarb (diced): 4 cups |
| light brown sugar (packed): 1/2 cup |
| all-purpose flour (unsifted): 2 tsp |
| cream cheese: 8 oz |
| light brown sugar (packed): 1/2 cup |
| vanilla extract: 1 tsp |
| eggs: 3 |
| sour cream: 1 1/2 cups |
| granulated sugar: 3 dashes |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
Creamy Rhubarb Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
- In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
- Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired.