Rhubarb Cream Delight

I cut this recipe out of the Spokesman - a weekly farm newspaper the Iowa Farm Bureau sends to members.  It is not the least bit vegan, but it was a huge hit at the Iowa State Fair earning a Second Place Overall ribbon in the rhubarb dessert contest!

Here is what the judges said: 

Taste: 53.5/60
Appearance: 18/20
Creativity: 17.5/20
Overall: 89/100

Comments:
"Beautiful presentation. Crust is nice and crisp. Cream cheese is smooth.  Cream cheese overpowers the rhubarb flavor.  Bake to right degree of doneness. Good color.  Garnish adds a nice touch."

"Nice presentation.  The cream cheese layer has a smooth texture. I like the flavor balance between the layers and the rhubarb has a nice tart balance."

What's left after the judges got to it!

Rhubarb Cream Delight

Ingredients:
1 1/4C. Sugar, divided
1C. Plus 1T. flour, divided
1/2 C. Cold butter
4 C. Chopped rhubarb
1--12oz. Package of cream cheese softened
2 Eggs

Topping:
1 C. Sour Cream
2 T. Sugar
1 tsp. Vanilla

Directions:

In a bowl, combine 1/4 c. sugar and 1 c. flour.  Cut in butter until crumbly. Pat into a 9-inch square baking dish.  Toss the rhubarb with 1/2 c. sugar and remaining 1 T. flower; sprinkle over crust.

Bake at 375 degrees for 15 minutes.  In a mixing bowl beat cream cheese and remaining 1/2 c. sugar until fluffy.  Beat in eggs one at a time.  Pour over hot rhubarb layer.  Reduce oven to 350 degrees.  Bake dessert 30 minutes longer or until almost set. Combine the topping ingredients; spread over dessert.  Chill completely before serving.

Garnish with fruit and basil leaves.