Rhubarb Dessert Divine

Ingredients

Crust

• 1/2 cup cold butter
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped pecans

Rhubarb Layer

• 4 cups chopped rhubarb (can be part strawberries)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour

Cheese Layer

• 16 ounces cream cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs

Topping

• 1 1/2 cups sour cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

Crust

1. Cut butter into flour and mix in pecans. Put in the bottom of a 9 x 13 inch pan.
2. Bake at 350 degrees F for 15 minutes.

Rhubarb Layer

1. Combine and put on top of crust.
2. Bake another 15 minutes at 350 degrees F.

Cheese Layer

1. Beat until fluffy the cream cheese, sugar and vanilla extract.
2. Add one egg at a time and beat well after each addition.
3. Pour over hot rhubarb layer.
4. Bake for 30 minutes at 350 degrees F.

Topping

1. Combine all ingredients well and spread over hot cheesecake layer.
2. Cool on wire rack for 1 hour.
3. Refrigerate overnight, and sprinkle with pecans, if desired.