Rhubarb Cream Cheese Torte

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 1/3 cups crushed graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup melted butter
• 2 eggs, beaten well
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 lbs diced rhubarb (about 5 cups)
• 1/2 cup sugar
• 1/4 cup water
• 1 (3 ounce) package strawberry gelatin

Recipe

• 1 to make the crust:
• 2 combine graham cracker crumbs, sugar, and butter. press mixture in bottom of a greased 11x7-inch baking pan, and set aside.
• 3 in a bowl, gradually add the well beaten eggs to the softened cream cheese; mix well.
• 4 add the sugar and vanilla extract; pour over the crumb mixture in pan.
• 5 bake at 350 degrees for 20 minutes. cool completely.
• 6 while cooling, prepare the topping.
• 7 in a saucepan, add the rhubarb, sugar, and water. cook over medium heat for 10 minutes; stirring often.
• 8 reduce heat to a simmer, and cook 5 minutes more; stirring often.
• 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 spread topping over the cream cheese mixture.
• 11 refrigerate for several hours, before serving.
• 12 note: i used the entire package of graham crackers (1-1/2 cups) to make the crust.
• 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.