Rhubarb Cheesecake Layer Dessert

• 1/2 cup butter, cubed
• 1-1/2 cups all-purpose flour
• 1/2 cup chopped pecans
• 4 cups sliced fresh or frozen rhubarb
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1-1/2 cups sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• Additional chopped pecans, optional

1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan.
2. Bake at 350u0b0 for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
3. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beat on low speed just until combined.
4. Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Meanwhile, combine the sour cream, sugar and vanilla; spread over hot cheesecake. Sprinkle with additional pecans if desired. Cool on wire rack for 1 hour.
5. Refrigerate overnight. Refrigerate leftovers.

butter, flour, pecans, frozen rhubarb, sugar, flour, cream cheese, sugar, vanilla, eggs, sour cream, sugar, vanilla, pecans

Taken from www.tasteofhome.com/recipes/rhubarb-cheesecake-layer-dessert/ (may not work)