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Rhubarb Cheesecake Dessert

1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla

16 ounces cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla

3 cups chopped rhubarb
1 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional

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 13x9x2" baking dish. Bake at 375 degrees for 10 min.
Cool slightly. In a mixing bowl, beat cream cheese and sugar until
light and fluffy. Add eggs and vanilla; mix well. Pour over crust.
Bake for 20-25 min. or until center is set and edges are light
brown. Cool.

In a small saucepan, combine rhubarb, sugar, water, cornstarch and
cinnamon; bring to a boil over med. heat. Cook, stirring constantly,
until mixture thickens, about 5 min. Stir in food coloring, if
desired. Remove from heat; cool. Pour over filling. Cover and
refrigerate for at least 1 hour.


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