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Prize Winning dessert at our 2016 Rhubarb Festival
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 9” x 13” baking pan. Bake at 375 degrees for 10 minutes. Cool slightly.In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Add vanilla. Pour over crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour.In a large saucepan, combine the sugar, cornstarch, and cinnamon. Gradually add water and stir until smooth. Add rhubarb. Bring to a boil over medium heat. Cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.
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Joy Layton Heisey
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