Rhubarb Streusel Cheesecake Recipes

RHUBARB STREUSEL CHEESECAKE

Steps:

• In 2-quart nonstick saucepan, heat filling ingredients to boiling over medium heat. Reduce heat to medium-low; cook 10 minutes, stirring frequently. Remove from heat; set aside.
• Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust and topping ingredients with fork until crumbly. Press half of mixture in bottom of pan. Bake 12 to 15 minutes or until golden brown. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and 2/3 cup brown sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating just until blended. Add sour cream; beat until blended. Pour over crust. Top with small spoonfuls of rhubarb filling. Sprinkle with remaining crumb mixture.
• Bake at 300°F 55 to 65 minutes or until streusel is golden brown. Turn oven off; open oven door 4 inches. Let cheesecake remaing in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

STRAWBERRY RHUBARB STREUSEL BARS

Steps:

• Preheat oven to 350*.
• Generously grease a 13x9 pan or coat with nonstick spray.
• For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.
• Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed.
• Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips.
• Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly.
• Transfer the pan to a wire rack and let stand until completely cooled.
• Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts.
• Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.

STREUSEL RHUBARB DESSERT

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.