RHUBARB CHEESECAKE DESSERT
After moving to our current home 15 years ago, we were thrilled to discover a huge rhubarb patch. Since I love to bake, I began searching for rhubarb recipes. Each spring, my family looks forward to these sensational squares. -Joyce Krumwiede, Mankato, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- 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. , 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., 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.
Nutrition Facts : Calories 276 calories, Fat 12g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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Nash Bwoy
[email protected]I'm really disappointed with this recipe.
Rupika Manawadu
[email protected]This recipe is a waste of time and ingredients.
Patrick Goeller
[email protected]I would not recommend this recipe to others.
Dylan Sean
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was too hard, and the filling was too runny.
edom Tsegaye
[email protected]Overall, I thought this was a good recipe, but I think I would make a few changes next time.
Thapelo Mbele
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it, but it still tasted great.
Rasta Boss
[email protected]The crust was a little bit too crumbly for my liking, but the cheesecake filling was delicious.
Islam Nabi
[email protected]This cheesecake is a bit too tart for my taste, but I think that's just a matter of personal preference.
logan stout
[email protected]This is my new favorite cheesecake recipe! It's the perfect dessert for any occasion.
Kinfederege Kinfederege
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Nada Alassaf
[email protected]I made this cheesecake for a party, and it was a huge hit! Everyone loved it, and I got several requests for the recipe.
Costantin Iordan nicolaaie
[email protected]The topping is the perfect finishing touch to this cheesecake. It adds a bit of crunch and sweetness, and it really makes the cheesecake look special.
Justin Camacho
[email protected]The crust is the perfect complement to the cheesecake filling. It's buttery and flaky, and it holds up well to the filling.
Danielle Holtby
[email protected]I love how this cheesecake is not too sweet. The rhubarb gives it a nice tartness that balances out the sweetness of the cheesecake filling.
Wisdom Victor
[email protected]This cheesecake is a bit more work than some other desserts, but it's definitely worth it. The flavor is amazing, and it's sure to impress your guests.
Chiderah Ezeh
[email protected]I've made this cheesecake twice now, and it's been a hit both times. The recipe is easy to follow, and the results are always delicious.
Saba Shahid
[email protected]This rhubarb cheesecake is a delightful treat! The cheesecake filling is smooth and creamy, with just the right amount of tang from the rhubarb. The crust is buttery and flaky, and the topping is the perfect finishing touch.