Ingredients
1 cup all-purpose flour1/2 cup packed brown sugar1/4 teaspoon salt1/4 cup cold butter1/2 cup chopped walnuts1 teaspoon vanilla extractFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar3 eggs, lightly beaten1 teaspoon vanilla extractTOPPING:1 cup sugar1 tablespoon cornstarch1/4 teaspoon ground cinnamon1/4 cup water3 cups chopped fresh or frozen rhubarb, thawed and drained
Preparation
In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly.
In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.
In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
