Rhubarb Cheesecake

Submitted by Jill Dalbacka: "This is my favorite spring recipe. Made with the rhubarb on our farm that I am the 4th generation of my family to enjoy."

Crust

• 1/2 cup butter

• 1 and 1/4 cups flour

• 1/2 cup brown sugar

• 1/2 tsp salt

• 1/2 cup oatmeal

Mix like pie crust, cutting in the butter. Press lightly into the bottom of an 8" x 8" or 9" x 9" baking pan, or a springform cheesecake pan, reserving about a cup for topping.

Filling

• 8 oz. cream cheese, softened

• 3/4 cups sugar

• 1 egg

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1 and 1/2 cups sliced rhubarb (fold in after combining first five filling ingredients)

Beat filling ingredients on low speed until mixed well and smooth.

Fold in rhubarb. Pour into the prepared crust. Sprinkle the remaining crust crumbs evenly over the top.

Bake at 350° for 45-50 minutes or until the top is turning golden brown and the center isn't too jiggly.