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Ingredients
- 1 cup all-purposed flour
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/4 cup cold butter or margarine
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- 2 packages (8 oz each) cream cheese softened,
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 cups chopped fresh or frozen rhubarb thawed and drained
- 1 cup sugar
- 1/4 cup water
- 1 Tbsp cornstarch
- 1/4 tsp ground cinnamon
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- In a bowl, combine flour, brown sugar, and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13x9-inch baking dish.
- Bake for 10 minutes, cool slightly. In a mixing bowl, beat cream cheese and sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- Pour over crust.
- Bake for 20–25 minutes or until center is set and edges are light brown; cool.
- In a saucepan, combine rhubarb, sugar, water, cornstarch, and cinnamon; stir until thickened, approx. 5 minutes.
- Cool. Pour over filling.
- Chill at least 1 hour.
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