Rhubarb Cheesecake Squares

Rhubarb season is here and the rhubarb is growing fast! A number of years ago I saw this recipe in a magazine and tucked it away in my recipe binder. If you like rhubarb and cream cheese you will love this square. It is delicious. A wonderful dessert for Mother's Day!

Crust:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup butter 
• 4 egg yolks
• 1/4 cup warm milk
• 1 tablespoon sugar
• 1 tablespoon instant yeast 

1. In a large bowl whisk together flour and salt.
2. Cut butter into cubes and add to flour. Using pastry blender cut up butter into small pieces as you would for pie crust.
3. In a small bowl whisk together egg yolks, warm milk, sugar, and yeast. Pour into dry ingredients and stir until completely mixed. 
4. Gather dough into a ball, kneading just until it holds together. Divide dough in half.
5. Roll out each piece to fit a 9" x 13" x 2" pan. Place one piece in pan and cover with filling.

Filling:

• 2 packages cream cheese (250 grams/8 ounces each)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 3/4 cup rhubarb sauce
• 1/2 cup pecans, chopped

1. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
2. Swirl 3/4 cup rhubarb sauce into the filling.
3. Pour over first layer of crust. Add the second layer of crust over top of filling.
4. Slightly beat egg white and brush over top layer of dough and sprinkle chopped pecans over top.
5. Cover and allow to rise for 1 1/2 hours in a warm place.
6. Bake at 350º for 35 minutes. 
7. Cool and cut in squares. If you wish serve with rhubarb sauce.

Rhubarb Sauce

• 1/4 cup water
• 1/3 cup sugar
• 2 1/4 cups rhubarb, chopped
• 1/8 teaspoon almond extract

1. Bring water and sugar to boil, add rhubarb and cook for 10 minutes until tender and slightly thickened. Remove from heat, stir in almond extract and cool.
2. Serves: approx 15

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