Best Rhubarb Dessert Ever!
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! Rhubarb Cheesecake 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 2 eggs 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. [caption id="attachment_1482" align="aligncenter" width="300"] What can be more spring than fragrant apple blossoms and tart rhubarb? You'll find both at the Victorian Rose B&B in Muscoda.[/caption]