Rhubarb Cheesecake

Submitted by Jill Dalbacka.

This is my favorite spring recipe. Made with the rhubarb on our farm that I am the 4th generation of my family to enjoy.

Crust

1/2 cup butter

1 and 1/4 cups flour

1/2 cup brown sugar

1/2 tsp salt

1/2 cup Oatmeal

Mix like pie crust, cutting in the butter. Press lightly into the bottom of an 8"x8" or 9"x9" baking pan, or a springform cheesecake pan, reserving about a cup for topping.

Filling

8 oz cream cheese, softened

3/4 cups sugar

1 egg

1/4 tsp cinnamon

1/8 tsp nutmeg

Beat on low speed until mixed well and smooth.

Fold in 1 and 1/2 cups sliced rhubarb. Pour into the prepared crust. Sprinkle the remaining crust crumbs evenly over the top.

Bake at 350° for 45-50 minutes or until the top is turning golden brown and the center isn't too jiggly.