Rhubarb Cream Cheese Torte

Ingredients

Crust

• 1 1/3 cups crushed graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup melted butter

Filling

• 2 eggs, beaten well
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

Topping

• 1 1/2 lbs diced rhubarb (about 5 cups)
• 1/2 cup sugar
• 1/4 cup water

• 1 (3 ounce) package strawberry gelatin

Directions

1. 1

   To make the crust:

2. 2

   Combine graham cracker crumbs, sugar, and butter. Press mixture in bottom of a greased 11x7-inch baking pan, and set aside.

3. 3

   In a bowl, gradually add the well beaten eggs to the softened cream cheese; mix well.

4. 4

   Add the sugar and vanilla extract; pour over the crumb mixture in pan.

5. 5

   Bake at 350 degrees for 20 minutes. Cool completely.

6. 6

   While cooling, prepare the topping.

7. 7

   In a saucepan, add the rhubarb, sugar, and water. Cook over medium heat for 10 minutes; stirring often.

8. 8

   Reduce heat to a simmer, and cook 5 minutes more; stirring often.

9. 9

   Add the strawberry gelatin to the pan; stir until dissolved. Let set to cool at room temperature, (for 30 minutes) then refrigerate for 15 minutes.

10. 10

    Spread topping over the cream cheese mixture.

11. 11

    Refrigerate for several hours, before serving.

12. 12

    Note: I used the entire package of graham crackers (1-1/2 cups) to make the crust.

13. 13

    I also added about 1 more tablespoon of sugar, and a 1/2 tablespoon of melted butter. I did this so the remainder of the graham cracker crumbs wouldn't go to waste.