Rhubarb Cream Cheese Torte
Crust:
1-1/3 cups crushed graham cracker crumbs
1/2 cup sugar
1/2 cup 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 pounds diced rhubarb (about 5 cups)
1/2 cup sugar
1/4 cup water
1 (3 ounce) package strawberry gelatin
To make the crust: Combine graham cracker crumbs, sugar, and butter. Press mixture in bottom of a greased 11x7-inch baking pan, and set aside.
In a bowl, gradually add the well beaten eggs to the softened cream cheese;
mix well. Add the sugar and vanilla extract; pour over the crumb mixture in
pan. Bake at 350 degrees for 20 minutes. Cool completely.
While cooling, prepare the topping.
In a saucepan, add the rhubarb, sugar, and water. Cook over medium heat for 10 minutes; stirring often. Reduce heat to a simmer, and cook 5 minutes
more; stirring often. Add the strawberry gelatin to the pan; stir until
dissolved. Let set to cool at room temperature, (for 30 minutes) then
refrigerate for 15 minutes.
Spread topping over the cream cheese mixture. Refrigerate for several
hours, before serving.
Makes: 12 servings.