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Rhubarb Cheesecake Bars




Source of Recipe


THis recipe was given to me by my friend Phyllis, who got it from her daughter


List of Ingredients




Crust layer:

½ c. cold butter

1 ½ c. all-purpose flour

½ c. chopped pecans



Rhubarb layer:

4 c. sliced rhubarb

½ c. sugar

2 T. all-purpose flour



Cheesecake layer:

2 8-oz. pkgs. cream cheese, softened

½ c. sugar

1 tsp. vanilla extract

3 eggs



Topping:

1 ½ c. sour cream

3 T. sugar

1 tsp. vanilla extract

Additional chopped pecans, optional



In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into ungreased 13x9 cake pan. Bake at 350 degrees for 15 minutes.



Combine rhubarb, sugar and flour. Spoon over the hot 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.





Recipe