One of my favorite things about early-summer is rhubarb. As a kid, we always had a big rhubarb plant in the garden. I remember getting a cup of sugar, snapping a big rhubarb stalk and cleaning it under the hose outside. Then, I’d dip my giant stalk (leaf still attached) in the cup of sugar and munch away. My Mom made so many rhubarb treats for us too … pie, loaf, muffins. I try to bake with a lot of rhubarb this time of year.
My rhubarb plant came from my husband’s Auntie Kaye. And she got it from her Mother’s farm in Saskatchewan so I’m not sure how old this plant might be. But, it’s a great producer of big ruby stalks. Auntie Kaye was a character, we lost her a few years ago. I think about her every time I examine the new growth and am in awe of the giant dinosaur-like leaves! Her Mother’s rhubarb never disappoints.
The first rhubarb bake of the year is Rhubarb Cheesecake Dessert, compliments of Joyce Krumwiede of Mankato, Minnesota.
Rhubarb Cheesecake Dessert
1 cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon salt
¼ cup cold butter
½ cup chopped walnuts (I used pecans)
1 teaspoon vanilla extract
FILLING
2 packages (8 ounces each) cream cheese, softened
¾ cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING
1 cup sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ cup water
3 cups chopped fresh or frozen rhubarb
1.In a bowl, combine the flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts (pecans) and vanilla. Set half aside; press remaining crumb mixture onto the bottom of a greased 13”x9”x2” baking dish. Bake at 375F for 10 minutes. Cool slightly.
2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add vanilla. Pour over crust. Bake at 375F for 20-25 minutes or until center is almost set and edges are light brown. Cool on a wire rack for 1 hour.
3. In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smoot. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen then thaw completely. Drain in a colander, but do not press liquid out.
There are two things I would say about this crust. First, I’m not sure why you are asked to set half of it aside before baking; there’s no other use for the other half in this recipe. I think I’d rather make a larger pan because it IS a crowd-pleaser. Perhaps something is missing from this recipe? The second thing about the crust is that I think I would substitute in a graham wafer crust which I think would be more complimentary to the tart rhubarb.
This dessert was an easy bake and the result is delicious and so beautiful to look at! The cream cheese layer was smooth and creamy and that rhubarb topping was perfection. I loved the addition of the cinnamon which complimented the sour rhubarb so well. I literally had to sneak a few pieces out of the house so Norma could have a taste! Over to you, Norma … what did you think?
What does Norma say about the rhubarb cheesecake dessert? I am also a big lover of rhubarb and have similar memories of eating the stalks fresh-picked and dipped in sugar 🙂 My Dad’s favourite pie is rhubarb and we had one at least two or three times a month in the summer!
This rhubarb cheesecake was such a great dessert for me, rich and super creamy cheesecake, plump tangy rhubarb topping and don’t even get me started on the nut and brown sugar crumble-so much wonderful in every bite!
TEMPTATION LEVEL out of 10: I was licking the plate 😀 9 out of 10!
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