Ingredients: |
Ingredients: For the Crust/Topping: 2 1/2 cups all-purpose flour 1 cup firmly packed brown sugar 1 cup chopped, toasted pecans 1 cup Butter, chilled
For the Filling: 4 cups chopped rhubarb 1- 3 oz. pkg. strawberry jello* 2- 8 oz. brick cream cheese (at room temperature) 2 cups sugar (divided) 2 eggs 1 tsp. vanilla
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Directions: |
Directions:In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until the mixture becomes coarse crumbs.About pea to marble-size.
Pour half of the mixture into the bottom of a parchment-lined 9x13" pan. Press it down to create the crust. Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.
In a medium-sized bowl, coat the rhubarb with the jello and 1/2 cup of the sugar. (See note above if you want to substitute fresh strawberries.) Pour the cream cheese mixture over the partially-baked crust, and spread it evenly Sprinkle the coated rhubarb/strawberry mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won't be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture
Bake at 350-degrees (F) for 40-45 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly.
Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours |