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Rhubarb cheesecake bars with sour cream




Source of Recipe


Phyllis


List of Ingredients




Rhubarb Cheesecake Bars

Crust layer:

1/2 cup cold butter
1 1/2 c. all-purpose flour
1/2 c. chopped pecans

Rhubarb layer:

4 c. sliced rhubarb
1/2 c. sugar
2 T. all=purpose flour

Cheesecake layer:

2 8-oz pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
3 eggs

Topping:

1 1/2 c. sour cream
3 T. sugar
1 tsp. vanilla
Additional pecans, optional

In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into ungreased 9x13 pan. Bake at 350 for 15 minutes.

Combine rhubarb, sugar and flour. Spoon over 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 the hot rhubarb layer. Bake for 30 minutes.

Combine sour cream, sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for one hour. Refrigerate over night. (Sprinkle with additional pecans if desired.)

Recipe