Rhubarb is a perennial vegetable with ruby and green stems. It is a hardy long-lived plant, does not suffer from many pests and requires little maintenance. Rhubarb does best where the average temperature falls below 40° in the winter and below 75° in the summer, which is why you often find it in northern gardens. Its bright crisp stalks are used in a variety of desserts, sauces and jams where the sweetness can balance out the tart flavor. The leaves of the plant are toxic, so be sure not to ingest those! A family friend of ours has rhubarb growing in his garden and he generously shares with us when we stop over! My "go to" recipe is a rhubarb crisp with a scoop of vanilla ice cream on the side. This year I wanted to try something new. My parents have raved about a rhubarb cheese cake recipe that their neighbor shared with them a few years ago. A cold rainy day in June had me in the mood to warm up the house with a fresh baked dessert and let me tell you-it did not disappoint! I made a couple minor changes and was glad it turned out so that I could share with you all! I hope you enjoy making it as much as I did! Happy Baking! :)
Ingredients
Crust
1c.all-purpose flour
½c.cold unsalted butter, cut in chunks
¼c.sugar
¼tsp.salt
Rhubarb Filling
6c.diced rhubarb
⅔c.all-purpose flour
1 c.sugar
Cream Cheese Mixture
16oz.cream cheese
1 ½c.sugar
1egg
Sour Cream Glaze
8oz.sour cream (full-fat)
½c.sugar
1tsp.vanilla
Instructions
Preheat oven to 425°.
Pulse the crust ingredients in a food processor and pat into 9 x 13 pan.
Mix rhubarb filling and pour on top of crust. Bake for 15 minutes.
Beat cream cheese mixture on high until smooth and creamy. Spread on top of warm rhubarb layer. Reduce oven temperature to 350° and bake for 30 minutes. Turn oven off.
Mix ingredients for sour cream glaze. Pour on top and place in warm oven for 10 minutes. Let bars cool for at least 45 minutes to set.
Notes
I prefer unbleached all-purpose flour and organic cane sugar, but whatever you have on hand will work just fine!