Carol's Rhubarb Cheesecake

By Stef -

This is another recipe of my mother-in-law's that Jared had a lot growing up. We've had a rhubarb plant in our garden for 3 years now and this is literally the first time I have ever used it (for shame). Remember to put a cookie sheet under the springform pan when the crust is baking, because the butter will melt out of the bottom. She (Carol) got the recipe from the newspaper years ago, and Jared gives it an 8 (he admits he's biased, but it really is quite good). I enjoyed making and eating this because it reminds me of her. 


Crust:
1 C. flour
1/4 C. sugar
6 TBS butter, melted

Rhubarb layer: 
3 C. fresh rhubarb cut into 1/2 inch pieces This was about 6 medium-sized stalks
1/3 C. sugar
1 TBS flour

Cream Cheese layer:
16 oz. cream cheese, softened
1/2 C. sugar
2 eggs

Topping:
8 oz. sour cream 
2 TBS. sugar
1 tsp. vanilla

For crust: Mix flour, sugar, and butter and pat into a 10-inch springform pan. Set aside. Mix ingredients for rhubarb layer, toss lightly, and pour onto crust. Bake at 375 for 23 minutes. Prepare cream cheese layer by beating cream cheese and sugar until fluffy. Beat in eggs one at a time. Pour over hot rhubarb layer. Bake at 350 for 30 minutes or until almost set. Mix ingredients for the topping and spread over the hot layers. Chill. 



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