According to Dee Davis, innkeeper/owner of The Victorian Rose Bed & Breakfast in Muscoda, “This is the best rhubarb dessert recipe I have ever made (or eaten), a real crowd pleaser.” With that kind of endorsement, you’ll have to give it a try!
1 cup + 2 Tbsp flour (divided)
1 ¼ cup + 2 Tbsp sugar (divided)
½ cup (1 stick) butter
3 cups chopped rhubarb
2 pkgs (8 ounces each) cream cheese
1 cup sour cream
1 tsp. vanilla extract
Preheat oven to 375°F
In a medium bowl combine 1 cup of flour, ¼ cup of sugar and butter. Mix until crumbly and pat into bottom of a 9 inch spring form pan.
In a medium bowl toss together rhubarb ½ cup sugar and remaining 2 Tbsp. of flour. Pour onto crust.
Bake in preheated oven 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
In a large bowl, beat cream cheese and ½ cup sugar until creamy. Beat in eggs one at a time. Pour over hot rhubarb in pan.
Return to oven and bake 30 minutes or until filling is set.
In a small bowl, combine sour cream, remaining 2 Tbsp. of sugar and vanilla. Spread over cheesecake while still hot. Let cool completely and chill. Makes 12 servings.