Rhubarb Cheesecake Dessert

Tried a new recipe again using Rhubarb. RHUBARB CHEESECAKE DESSERT. It is similar to one I made before but much much better. The picture is what is left after sharing with the neighbors.

1 cup all-purpose flour

½ cup packed brown sugar

¼ teaspoon salt

¼ cup cold butter or margarine

½ cup chopped walnuts

1 teaspoon vanilla extract

FILLING:

2 packages (8 ounces each)

cream cheese, softened

¾ cup sugar

3 eggs

1 teaspoon vanilla extract

TOPPING:

3 cups chopped fresh or frozen

rhubarb, thawed and drained

1 cup sugar

¼ cup water

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

3 to 4 drops red food coloring optional

In a bowl, combine flour, brown sugar

and salt; cut in butter until mixture re-

sembles coarse crumbs. Stir in walnuts

and vanilla. Press into a greased 13-in.

x 9-in. x 2-in. baking dish. Bake at 375°

for 10 minutes. Cool slightly. In a mix-

ing bowl, beat cream cheese and sugar

until light and fluffy. Add eggs and vanil-

la; mix well, Pour over the crust. Bake for

20-25 minutes or until center is set and

edges are light brown. Cool. In a sauce-

pan, combine the rhubarb, sugar, water,

cornstarch and cinnamon; bring to a boil

over medium heat. Cook, stirring con-

stantly, until mixture thickens, about 5

minutes. Stir in food coloring if desired.

Remove from the heat; cool. Pour over

filling. Cover and refrigerate for at least

1 hour. Yield: 12-15 servings.