Ingredients
Crust
1 cup all-purpose flour
½ cup packed brown sugar
½ cup chopped walnuts
¼ cup cold butter or margarine
1 tsp vanilla
¼ tsp salt
Filling
2 (8 oz) packages cream cheese
¾ cup sugar
3 eggs
1 tsp vanilla
Topping
3 cups rhubarb, diced
1 cup sugar
¼ cup water
1 Tbsp cornstarch
¼ tsp cinnamon
3–4 drops red food coloring (optional)
Directions
Crust
Combine flour, brown sugar, butter or margarine and salt until the mixture resembles coarse crumbs.
Stir in walnuts and vanilla.
Press into a greased 9 × 13-inch pan.
Bake at 350 degrees for 10 minutes, then cool slightly.
Filling
Beat cream cheese and sugar until fluffy.
Add eggs and vanilla and mix well.
Pour over crust and bake for 20–25 minutes, or until the edges are brown.
Topping
Combine rhubarb, sugar, water, cornstarch, cinnamon and optional food coloring in a saucepan.
Bring to a boil over medium heat, stirring constantly until thickened.
Remove from heat and cool.
Pour over filling, cover and refrigerate for at least 1 hour.