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Strawberry-Rhubarb Brownie Cheesecake

  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 12

A layer of moist and chewy chocolate brownie speckled with bits of rhubarb and topped with a creamy cheesecake filing served with strawberry-rhubarb sauce. MORE + LESS -

Hungry Happenings Hungry Happenings
September 20, 2016

Ingredients

Brownie Layer:

1
box (1 lb 2 oz) Betty Crocker™ Delights Supreme Ultimate Fudge brownie mix
1/4
cup water
1/3
cup oil
1
egg
1
cup frozen rhubarb, thawed, cut into 1/4 inch pieces*

Cheesecake Layer:

8
ounces cream cheese, softened
1/3
cup sugar
3/4
cup sour cream
8
ounces frozen whipped topping, thawed

Strawberry-Rhubarb Sauce

2 1/4
cups frozen rhubarb pieces*
1 1/2
cups frozen strawberry slices
1/2
cup sugar
1 1/2
tablespoons cornstarch
2
tablespoons lemon juice
1
tablespoon lemon zest

Steps

Hide Images
  • 1
    Spray the inside of an 8-inch springform pan with baking spray. Preheat oven to 350°F (325°F if using a dark non-stick pan). Place rhubarb in a few layers of paper towels. Squeeze and allow water to drain out. Repeat with new paper towels, if needed, to get most of the water out of the rhubarb.
  • 2
    BROWNIE LAYER: Mix together the brownie mix, water, oil and egg. Stir rhubarb pieces into brownie mix. Pour brownie batter into an even layer in the springform pan. Bake for 32-38 minutes. Remove from oven and allow to cool completely.
  • 3
    CHEESECAKE LAYER: Beat cream cheese until light and fluffy. Add sugar and beat until smooth. Stir in sour cream. Fold in the whipped topping. Spread the cheesecake filling over top of the brownie and refrigerate for at least two hours.
  • 4
    STRAWBERRY-RHUBARB SAUCE: In a saucepan, cook the rhubarb and strawberries over medium-high heat, stirring often, until they begin to release their juices. Whisk together the sugar and the corn-starch, then add it to the saucepan. Bring to a boil, stirring constantly, then reduce heat to low and let simmer until the sauce begins to thicken. Stir in the lemon juice and lemon zest and cook for one for minute. Remove from heat, transfer to a bowl, and refrigerate until cool.
  • 5
    To serve, remove the cake from the springform pan and set on a serving platter. Cut into slices and serve topped with strawberry-rhubarb sauce.

Expert Tips

  • *One 16 ounce bag of frozen rhubarb pieces will be enough for this entire recipe

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • You've probably had rhubarb in a pie, you may have even had rhubarb in a sauce, but have you ever even thought to put it in a brownie? 

    I did, and the results were better than I would have ever imagined.

    With every bite, little pockets of tart rhubarb mingle perfectly with the decadently rich, chocolate brownie. Plus, the tiny pieces of stalk break down and become super moist once baked, making the brownie even more ooey gooey than normal.

    You can stop after you make the brownie, if you really want to, but I know you are going to want to top it with a layer of tangy no-bake cheesecake and some sweet and sour strawberry-rhubarb sauce. The end result is a decadently rich, slightly tangy, somewhat tart, and happily sweet dessert.

    This dessert looks like it takes hours of prep time, but it's really fairly simple to make if you start by using a Betty Crocker Brownie Mix. Simply toss in some rhubarb pieces to the prepared brownie mix, pour it into a round springform pan, and pop it in the oven.

    Then, whip up some creamy no-bake cheesecake filling. It takes mere minutes to make this, so you can wait until the brownie has cooled to whip it up.

    Then spread it over the brownie and pop it in the refrigerator for a few hours. To give the top of the cheesecake something for the sauce to hold onto, you can create some small spikes or mounds all over the top using the back of a spoon.

    You have to wait for several hours for the cheesecake filling to chill, so go ahead and make your sauce. As you cook the sauce, the strawberries and rhubarb will break down.

    If you would like some texture to your sauce, you can add some slices of fresh strawberries once the sauce is done cooking.

    When the cake has chilled, remove it from the springform pan and set it on a serving platter. You can pour the sauce over the top of the entire cake, if you want, or... you can cut and serve the slices, then pour the sauce over top. Serving it this way is a bit less messy but equally as tasty.

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