Ingredients
| 1/2 | cup butter |
| 1 1/2 | cups plus 2 tablespoons flour, divided |
| 1 | cup pecans, chopped, divided |
| 4 | cups rhubarb |
| 1 | cup plus 3 tablespoons sugar, divided |
| 16 | ounces cream cheese |
| 2 | teaspoons vanilla, divided |
| 3 | eggs, lightly beaten |
| 1 1/2 | cups sour cream |
Instructions
Cut together butter and 1½ cup flour. Add ½ cup pecans and press into a 13x9-inch pan. Mix rhubarb, ½ cup sugar and 2 tablespoons flour. Spoon over crust and bake at 350 degrees F for 15 minutes. Mix together cream cheese, ½ cup sugar and 1 teaspoon vanilla until smooth, then add eggs. Pour over hot rhubarb and bake at 350 degrees F for 30-35 minutes. Cool 10 minutes. Mix sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread over hot cheesecake, sprinkle with ½ cup pecans. Cool for 1 hour then refrigerate. Serves 12-16
