Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

....................................................................................................

Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila 

  

  

Grilled Chicken with Rhubarb Relish

 Since we have a very plentiful supply of rhubarb & wanting to use it as often as possible I went on a search for new & interesting recipes to use it in. Found this one & was excited to try it, so Daren & I had a date night at home Friday & cooked dinner together.
  Our menu for the evening was Grilled Chicken with Rhubarb Relish, Grilled Asparagus, Sweet Potato Fries & fresh garden salad.
  Daren mastered the grill while I made the fries, salad & the relish for the chicken.

Grilled Chicken with Rhubarb Relish

Chicken:

6 boneless, skinless chicken breast

1 tablespoon fresh squeezed lemon juice

olive oil

salt & pepper to taste

Sprinkle chicken with salt & pepper. Brush with lemon juice & oil. Grill until done approx. 6 minutes per side.

Relish:

3 cups rhubarb, chopped

3/4 cup sugar

1 tablespoon grated orange zest

1 cup orange juice

1-2 jalapenos, seeded & chopped

2 shallots, minced

Bring all of the relish ingredients to a boil; reduce heat & simmer, stirring occasionally. Cook about 10 minutes until it is thick. Cool. Serve over top of the grilled chicken

 The final verdict; Daren was not really that impressed, but I thought is was quite tasty...so I don't know how often I'll be making it but it was fun to try using rhubarb in something other than dessert recipes. And we had a great evening at home together! =)

 Blessings on your day!

~Sheila

{ Almond Rhubarb Coffee Cake }

  Yay!! My rhubarb is finally ready to use again.... I love rhubarb & I always wait anxiously every spring until it is ready.

  I almost always use the same recipe just because we like it so much, but decided to branch out this time & try something new...so glad that I did! This turned out really yummy! =) 

Almond Rhubarb Coffee Cake

1 1/2 cups packed brown sugar

2/3 cup canola oil

1 egg

1 tsp vanilla extract

2 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 cup milk

1 1/2 cups finely chopped rhubarb

1/2 cup sliced almonds

Topping:

1/3 cup brown sugar

1 tbls butter, melted

1/4 cup sliced almonds

In a large bowl beat brown sugar, oil, egg & vanilla until smooth. Combine flour, salt & baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb & almonds. Pour into two greased 9" round baking pans. For the topping combine brown sugar, butter & almonds. Sprinkle over batter. Bake @ 350 * for 30-35 minutes or until toothpick inserted in center comes out clean.

  I just made half of the recipe & baked it in a square dish; also made a almond flavored glaze & drizzled it over top after it had cooled awhile. Will definitely be making this again!

                        ~Sheila