Rhubarb Cheesecake

This cheesecake is a delicious combination of sweet and tart, and it's easy to make. I got the recipe from my aunt Pat and it seemed like rhubarb would be an unlikely fruit to use in a cheesecake, but if you like the two separately, then you'll love them together. The rhubarb baked in sugar makes a juicy tart filling in creamy sweet cream cheese all on top of a sugar cookie like crust.


Recipe:

For crust:
2 c flour
1/2 c sugar
1 c cold butter

For filling and cheesecake:
4 c frozen rhubarb
3/4 c sugar
1 tsp flour
2 (8 oz) pkgs cream cheese
3/4 c sugar
3 eggs

Cut butter into flour until you get a crumbly mixture (similar to pie dough). Dump the mixture into a 9 x 13 in. pan and press down and slightly up the sides.


Toss the rhubarb sugar and flour together and pour over crust. Bake for 15 minutes in a 375 degree oven.


Turn down the oven to 350 degrees. Mix together the cream cheese sugar and eggs and pour over the top of the rhubarb. Bake for 30 minutes.

Let cool for four hours or overnight.