The thought of rhubarb is a nostalgic thing for me. I have memories of my mother’s neat row of rhubarb plants growing along the edge of her garden. Magically each spring they would reappear from what had been frozen ground only a few short weeks before. While other plants still lay dormant, the large fan shaped rhubarb leaves quickly gathered enough sunlight to produce some juicy stalks.
Tucked in behind the water fountain, in Brion and my flower garden, are three rhubarb plants. Originally we had put them there to show off that huge foliage as well as being used in my cooking. Time has passed and with our trees becoming more mature, they are getting more shade than they like. Nevertheless, last year they were still producing in late September.
I’m going to start off this season with some RHUBARB CHEESECAKE SQUARES, a favorite recipe that comes from tasteofhome.com
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- 1 1/4 cups flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 cup butter, cold
- 250 grams cream cheese, softened
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 egg, lightly beaten
- 1/2 cup walnuts, chopped (optional)
- 1 1/2 cups fresh rhubarb, finely chopped
Ingredients
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- In a small bowl, combine flour, oats & brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto bottom of a greased 9-inch square baking dish. Set aside. Preheat oven to 350 F.
- In a small bowl, beat cream cheese & sugar until smooth. Beat in salt, vanilla, cinnamon & nutmeg. Add egg; beat on low speed just until combined. Stir in walnuts & rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
- Bake for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into squares.
- If you are wanting to use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a sieve, but do not press liquid out.