"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rhubarb Cheesecake Recipe

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This recipe for Rhubarb Cheesecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Tuesday, November 18, 2008


1 c. flour
1/2 c. butter
1/4 c. sugar
Rhubarb layer:
3 c. rhubarb, cut in 1/2 in. pieces
1/2 c. sugar
1 tbsp. flour
Cream layer:
1/2 c. sugar
12 oz. cream cheese, softened
2 eggs
8 oz. sour cream
2 tbsp. sugar
1 tsp. vanilla

For crust: Mix flour, butter and sugar. Pat into sprayed 10 in. pie plate or 9 in. springform pan.
For rhubarb layer: Combine rhubarb, sugar and flour; toss lightly and spoon into crust. Bate at 375 for 15 min.
For cream layer: With electric mixer beat cream cheese with sugar until fluffy. Beat in eggs one at a time, then pour over hot rhubarb layer. Bake at 350 30 min. or until set.
For topping: Combine ingredients; spread over hot cheesecake. Chill.




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