We haven’t had a huge rhubarb harvest for a couple years. It took a while for our plants to really take root here at the old house, but I tell you what, once they did, they REALLY took over the area. Along with the strawberries and raspberries. It’s a plentiful bounty over on that side of the yard right now.
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I found this recipe about 5 years ago, and I have only made it a handful of times. Every single time I think to myself “why don’t I make this more, it’s the perfect thing to use up all this rhubarb.” It always feels good to make something out of something from the garden. It makes me feel very old fashioned, yet accomplished at the same time.
I took this to share with all my Italian friends (bocce night treat), and it went over really well. I love it when things go over well.
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INGREDIENTS
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar 1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 375 degrees. In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch spring form pan. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees. In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in the preheated oven for 30 minutes, or until filling is set. (I turned the over off and let it cook for about 10 minutes longer and it seems to set really well) Cover with sour cream topping while still hot. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.