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Rhubarb Cheesecake Bars

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Ingredients You'll Need

Crust layer:
1/2 cup cold butter
1-1/2 cups all-purpose flour
1/2 cup chopped pecans
Rhubarb layer:
4 cups sliced rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour
Cheesecake layer:
2 pkgs. (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans, optional


In a bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into ungreased 13x9 cake pan. Bake at 350 degrees for 15 minutes.

Combine rhubarb, sugar and flour. Spoon over the hot crust. Bake for 15 minutes.

Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes.

Combine sour cream, sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired.

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