This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
04In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
05Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
06To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
07Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
08I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.