RHUBARB CHEESECAKE SHORTBREAD BARS



I found this recipe last year when I was looking for something new to make with rhubarb, other than pie or muffins.  I found it on Allrecipes.com, and it's listed there as Rhubarb Cream Delight Dessert.  I think that doesn't really describe what it is, so I call it rhubarb cheesecake shortbread bars. Whatever you want to refer to it as, it's simply delicious!  There is basically three different layers, four if you count the frosting.  The bottom layer is a shortbread mixture.

 On top of that you have the rhubarb layer.

 Next you have the cheesecake layer.

 Once that's out of the oven you have the sour cream frosting.  In the following picture, you can see the sour cream frosting, it's the thin tan layer above of the cream cheese section.

 Since rhubarb is an acquired taste, for those who aren't a fan, you can substitute fruit for the rhubarb: strawberries, blueberries, raspberries, peaches......, you get the idea.  For me, this is the optimum in sweet and sour desserts.  The cheesecake layer and sour cream frosting are a nice counterbalance to the bitterness of the rhubarb.  The following recipe is enough to make a 10-inch pie.  I double the recipe and make it in a 9x12 inch pan, it's that good!

INGREDIENTS:

CRUST:

1 C. flour

1/4 C. sugar

1/2 butter or margarine

RHUBARB LAYER:

3 C. fresh rhubarb, cut into 1/2 inch pieces

1/2 C. sugar

1 Tbsp flour

CHEESECAKE LAYER:

12 ounces cream cheese, softened

1/2 C. sugar

2 eggs

SOUR CREAM FROSTING:

1 (8 ounce) container dairy sour cream

2 Tbsp sugar

1 Tsp vanilla

DIRECTIONS:

Preheat oven to 375 degrees.

1.  Crust: Mix flour, sugar and butter; pat into 10-inch pie plate.  Set aside. 

2. Rhubarb layer: Combine rhubarb, sugar and flour; toss lightly and pour into crust.  Bake about 15 minutes.

3. While the crust and rhubarb layer is cooking, beat together the cream cheese and sugar until fluffy.  Beat in eggs one at a time, then pour over the hot rhubarb layer.  Bake at 350 degrees for about 30 minutes or until almost set. 

4. Combine frosting ingredients; spread over hot layers.  Chill

~When doubling the recipe I followed the suggestions of "nice lady" found on allrecipes.com under the user reviews section, for this recipe.  The only thing I change is the amount of rhubarb.  She calls for using 7 C. and I generally use 4-5 C. rhubarb.  The rest of her suggestions I follow.  I add 4 Tbsp flour to the rhubarb mixture and I cook it for an additional 10-15 minutes, as she directs.  I also increase the cooking time for the cheesecake layer an additional 5-10 minutes as per her suggestion.  Aside from the rhubarb and the flour you use for the rhubarb layer, all other ingredients are exactly doubled when making it in a 9x13 inch pan.