Rhubarb Cheesecake

By brownbox

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 3 package (8 ounces) cream cheese, softened
• 1 1/3 cup sugar
• 5 tsp cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 3 egg, 1 egg yolk lightly beaten
• 2 1/2 cups finely chopped fresh or frozen rhubarb

Details

Adapted from keyingredient.com

Preparation

Step 1

•In a small bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto the bottom of a greased 9-in. square baking pan. Set aside.
• For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg; beat on low speed just until combined. Stir in rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
• Bake at 350° for 15 minutes. Lower oven temperature to 200* and bake 1 hour 10 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into squares. Yield: 16 squares.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.