Mix together 1 cup flour, 1/4 cup sugar, 1/2 cup softened butter, 1/4 tsp vanilla, pinch of salt.
Press into the bottom of a 9x9 inch pan or 9inch spring form pan. Set aside.
Mix together with a large spoon: 3 cups finely chopped rhubarb, 1/2 cup sugar, 2 tbs flour, 1/2 tsp salt, 1 tsp vanilla.
Layer rhubarb mixture on top of crust and bake at 375℉ for 25-30 minutes.
Meanwhile, mix with a whisk or beater: 12-15 oz cream cheese, 1/2 cup sugar, 2 eggs, 1/4 tsp vanilla, pinch of salt.
When rhubarb/crust mixture is done baking, layer this cream cheese mixture on top and return to the oven, this time at 350℉ for 30 minutes or until cream cheese mixture is set.
Topping option one: Mix up 1 cup sour cream (or Greek yogurt), 2 tbs sugar, 1 tsp vanilla. Layer on top of hot cheesecake. Refrigerate for 6 hours before serving.
Topping option two: Chill your cheesecake and add whipped topping before serving.
Serving Suggestion: Serve with a side of vanilla ice cream.
Storing: Store in refrigerator for 5-7 days.
4 Responses
I made this yesterday and we all LOVED it! Thank you!
This is delicious!!
I just made the rhubarb and mint tea and have the cheesecake in the oven now can’t wait if the cake is as good as the tea then this is going to be a new family favorite thank you
I simply love your show