Rhubarb Cream Cheese Torte

Name: Rhubarb Cream Cheese Torte
Prep time: 2 h 55 min
Cook time: 20 min
Total time: 3 h 15 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup granulated sugar; 1 tablespoon granulated sugar; 9 tablespoons melted butter; 2 eggs, beaten well; 8 ounces cream cheese, softened; 1/4 cup sugar; 1/2 teaspoon vanilla extract; 1 1/2 lbs thinly sliced rhubarb (5 cups); 1/2 cup sugar; 1/4 cup water; 1 (3 ounce) package strawberry gelatin

Submitted by Cindi Bauer

"My family loves this 3-layered dessert! With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist. I look forward every Summer to make this dessert. Note: Prep time is 2 hours & 55 minutes, which includes cooling and chilling."

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photo by Cindi Bauer

Ready In:: 3hrs 15mins
Ingredients:: 12
Serves:: 12

ingredients

Crumb Mixture
1 ¹⁄₂ cups graham cracker crumbs
¹⁄₂ cup granulated sugar
1 tablespoon granulated sugar
9 tablespoons melted butter
Filling
2 eggs, beaten well
8 ounces cream cheese, softened
¹⁄₄ cup sugar
¹⁄₂ teaspoon vanilla extract
Topping
1 ¹⁄₂ lbs thinly sliced rhubarb (5 cups)
¹⁄₂ cup sugar
¹⁄₄ cup water
1 (3 ounce) package strawberry gelatin

directions

To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
At this point, preheat the oven to 350ºF.
To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).

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Reviews

Oh my - how much do I love rhubarb and this sure is wonderful. Just a little too sweet for us, but that I adjust. Grew up with rhubarb growing in the back yard and it is probably my favorite pie. DH eats it but not addicted to it like me. Thanks for submitting.

waynejohn1234
I think you should let people know that the prep time is easily an hour (Hunting, cleaning and cutting Rhubarb. Make crust and bake. Get cheese mixture together and bake. Make strawberry Jello topping and chill at least an hour before you put it on the cheese mixture. Place in the refrigerator for 3 hours and serve.) Sorry I'm just a bit disappointed because I started making this dessert at 11:00 am for a birthday today at 5:00.

NewestPeach