Rhubarb is one of my favorite fruits to cook with or is it a vegetable? It can be both! You can bake and cook with it! I loved my grandmother’s rhubarb patch by her house, it was huge!!! She made the best rhubarb cake! I miss her baking and cooking a lot! She’s in heaven now, I know I’ll see her again soon! Love you grandma Shirley and missing you! When I saw this recipe I thought about you! This recipe is from my Betty Crocker booklet..
Rhubarb Streusel Cheesecake:
3 cups chopped fresh rhubarb
3/4 cup granulated sugar
1/4 cup water
Crust and Topping:
2 cups all-purpose flour
2/3 cups packed light brown sugar
2/3 cup cold unsalted butter, cut into cubes
Cream Cheese Mixture:
2 packages (8 oz. each) cream cheese. softened
2/3 cup packed light brown sugar
2 large eggs, at room temperature
1 cup s our cream
In a 2-quart nonstick saucepan, heat filling ingredients to boiling over medium heat. Reduce heat to medium-low; cook 10 minutes, stirring frequently. Remove from heat; set aside. Heat oven to 325 degrees. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil. In a medium bowl, mix crust and topping ingredient’s with a fork, until crumbly. Press half of mixture in bottom of pan. Bake 12-15 minutes or until golden brown in bottom of pan. Reduce temperature to 300 degrees. Cool crust 10 minutes.
In a large bowl, beat cream cheese and 2/3 cups brown sugar with an electric mixer on medium speed until blended. Add eggs; beat until blended. Add sour cream, beat until blended. Pour over crust. Top with small spoonfuls of rhubarb mixture, spreading evenly. Sprinkle with remaining crumb mixture. Bake at 300 degrees for 55-65 minutes or until streusel is golden brown. Turn oven off; open oven door 4-inches. Leave cheesecake in oven 30 minutes. Run a small metal spatula around edges of pan. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run a small metal spatula around edge of pan; remove side of pan. Store covered in the refrigerator. Enjoy!