Write That Down...: Rhubarb Roundup ~ Rhubarb Cheesecake Bars*

Morwen

We all love cheesecake, and these chilled, cheesy bars are so good on a hot summer afternoon. They are also our traditional 4th of July dessert.

Crust

1 cup Flour

¼ cup Honey

¼ tsp Salt

¼ cup Cold Butter

½ cup Walnuts, chopped

In a bowl combine Flour, Honey and Salt; cut in Butter until mixture resembles coarse crumbs. Stir in Walnuts. Pressed into a greased 9x13" baking dish. Bake at 350° for 10 min. Cool slightly.

Filling

2 (8 oz.) packages Cream Cheese, softened

3 Eggs

1 tsp Vanilla Extract

¼ cup Honey

In a mixing bowl, beat Cream Cheese and Honey until fluffy. Add Eggs and Vanilla; mix well, pour over the crust. Bake for 20-25 min. at 350° or until center is set and edges are light brown. Cool.

Topping**

3 cups Fresh or Frozen Rhubarb, thawed and drained

½ cup Honey

¼ cup Water

1 TBSP Cornstarch

½ tsp Cinnamon

In a saucepan, combine the Rhubarb, Honey, Water, Cornstarch and Cinnamon; bring to boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 min. Remove from heat: cool. Spread over filling. Cover and refrigerate for at least 1 hour.

* This is a Taste of Home recipe. I don't recall which issue it's from.

** See Strawberry Rhubarb Lemonade recipe.