• Author: admin
  • Total Time: 1 hour 10 mins
  • Yield: 15 servings 1x




  • 2 cups flour
  • ⅔ cup brown sugar, firmly packed
  • ⅔ cup chopped pecans
  • ⅔ cup Butter, cold

Cheesecake Layer:

  • 28 oz. packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla

Rhubarb Layer:

  • 3 cups sliced rhubarb
  • 1 3 oz. pkg. strawberry gelatin
  • ½ cup sugar



Preheat oven to 350 degrees. Prepare 9×13 pan by spraying with cooking spray.

Slice rhubarb and place in medium bowl. Add sugar and gelatin, stirring gently to thoroughly coat rhubarb slices. Set aside

In mixer bowl, mix all crust/topping ingredients, except pecans. Coarsely chop pecans and add to mixture. Continue mixing until butter is fully incorporated and the texture starts to become pebbly.

Set aside one cup of flour mixture for topping. Press the remaining mixture into the bottom of the prepared 9×13 pan. Place in preheated oven for 8-10 minutes. Remove and set aside to cool slightly when done.

Meantime, place softened cream cheese in mixer bowl and beat until light and fluffy. Add sugar, eggs and vanilla and mix thoroughly.

Pour cheesecake layer over the crust and spread to cover evenly.

Spoon rhubarb gently and evenly over the cheesecake layer. There may be liquid in the bowl, as the sugar tends to draw out the juices. Drizzle juice over the rhubarb layer.

Sprinkle reserved crust mixture evenly across the rhubarb layer to make topping.

Bake at 350 for 40-45 minutes. Edges should be brown and bubbling but center will not be firm. Slight jiggle in the middle is desirable.

Cool for an hour or more, before placing in the refrigerator. Let chill 3 hours or overnight before slicing and serving cold.