After reading Lou @ RainbowChard going through the freezer last week, I thought I ought to do the same thing. I am generally on top of things, but I am still terrible with labels ... I pulled a jar out thinking it might be stewed rhubarb which turned out to be a tomato sauce.
But I did find a bag of frozen rhubarb (dated July 2015). It seems a good time to use it up since it should only be a few more months before fresh rhubarb is available. I would usually just take some stewed rhubarb (or this ginger rhubarb jam) and lightly stir it into the cheesecake filling before baking it, but thought I'd actually top it with rhubarb this time around.
Roasted Rhubarb:
Spread 5-6 pieces of rhubarb (cut into 2" pieces) on a pan lined with parchment paper. Sprinkle generously with sugar and bake at 400 degrees F for 20 minutes.
Cheesecake Bar Base:
2/3 cup butter
2/3 cup brown sugar
2 cups flour
Cream butter and sugar together. Stir in flour. Press into 9x13" pan and bake at 350 degrees F for 15 minutes.
Cheesecake Bar Filling:
24 oz cream cheese
1 1/3 cup white sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla
Cream together cream cheese and sugar. Stir in beaten eggs. Stir in sour cream and vanilla. Pour over base. Arrange the pieces of rhubarb over the top of the cheesecake. Bake at 350 degrees F for 35 minutes or until filling has set.
I love the way you fiddle around with recipes - I wish I was more of a recipe tinkerer. I do change things up every once in a while, but am always worried that it won't work out, which sometimes it doesn't. I suppose it's all a matter of practice - the more time I spend in the kitchen, the more confidence I have when it comes to making changes.
ReplyDeleteThanks Margaret! I think I've probably made a hundred cheesecakes so I can mix and match different ingredients and styles. It's fun to experiment for me, and DEFINITELY things sometimes don't work out - hopefully just not when lots of people are coming for dinner!
ReplyDeleteLOL!
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