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DESSERT RECIPE:
Creamy Rhubarb Dessert

1/2-cup cold butter
11/2-cups flour
1/2-cup chopped pecans

Rhubarb Layer
4-cups sliced rhubarb
1/2-cup sugar
2-tbsp flour

Cheesecake Layer
16-oz cream cheese, softened
1/2-cup sugar
1-tsp vanilla extract
3-eggs

Topping
11/2-cups sour cream
3-tbsp sugar
1-tsp vanilla extract
Chopped pecans, optional


In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans
Press into ungreased 13x9" baking pan; bake at 350*F for 15 min.
Combine rhubarb, sugar and flour; spoon over the crust
Bake for 15 min.
Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy
Add eggs, one at a time, beating well after each addition
Pour over hot rhubarb layer; bake for 30 min.
Combine sour cream, sugar and vanilla; spread over hot cheesecake
Cool on wire rack for 1 hour
Refrigerate overnight
Sprinkle with additional pecans if desired.

16 servings

 
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